Erbazzone Reggio Emilia, the savory pie of medieval origin which was born as a poor peasant dish and today is a flagship of Reggio Emilia's culinary culture, has obtained PGI recognition, the Protected Geographical Indication. Yesterday the Ministry of Agriculture made it official that it accepted the counterarguments of the producers' association following the opposition to the application which had come from a Turin company. The law firm - Pagliani-Dallari reports this. which protected the producers' association during the application process.
Erbazzone Reggiano is a savory pie filled with herbs and made up of two sheets of unleavened dough containing a filling made from vegetables and Parmigiano Reggiano. It is round or rectangular in shape, irregular, between one and three centimeters thick.
The production process of Erbazzone Reggiano involves the preparation of the pasta with soft wheat flour, water, lard and salt. The processing of the filling involves the use of cooked spinach and chard and flavored with a sauté prepared with onion and lard, which can be flavored to taste with garlic, parsley and/or pepper. To these ingredients are added cheese, Parmigiano Reggiano and grated bread. Other optional ingredients are milk and extra virgin olive oil and butter to supplement the lard. The addition of preservatives, flavorings and/or other additives is prohibited.
The production area consists of the entire territory of the province of Reggio Emilia.
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