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Reggio Emilia / Emilia-Romagna · Savory pie

Erbazzone Reggiano — Reggio Emilia Chard and Parmigiano Pie

Erbazzone reggiano is Reggio Emilia’s thin savory pie: two sheets of simple lard pastry surround chard, onion, breadcrumbs and Parmigiano Reggiano, with a crisp, dimpled top.

Intermediate — the greens must be dry and the pastry thin enough to stay crisp8 squares · 2 h 15 min total
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Erbazzone reggiano: wide hero view of shallow rectangular savory pie with a crisp golden pastry top and dense green chard-and-Parmigiano filling
Prep45 minutes
Cook45 minutes
Total2 h 15 min
Yield8 squares
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The dish

About Erbazzone reggiano

Erbazzone is inseparable from Reggio Emilia and its province. Emilia-Romagna Tourism describes the PGI product as a double layer of flour, lard, water and salt enclosing greens, onion, breadcrumbs, Parmigiano Reggiano and lard.

Chard is the historic green, though spinach also appears in local practice. The important technical point is dryness: after the greens are cooked they must release their moisture before the pie is assembled, otherwise the lower pastry steams instead of baking crisp.

The pastry is deliberately plain and thin. Lard gives tenderness and the characteristic savory aroma, while the filling carries most of the flavor. Breadcrumbs absorb residual juices and Parmigiano supplies salinity and depth.

A shallow rectangular pan produces the bakery-style slab that is cut into squares. The top is pricked before baking and lightly brushed with lard so it emerges crisp, mottled and well browned.

Bigoli absorb sauce during the final toss. Reserved cooking water is added gradually, not all at once, until the onion and olive oil form a glossy coating around every strand. The pan should finish almost dry beneath the pasta, without a separate oily puddle.

Technique

Three things that matter

  • Dry the greens well. Excess water is the main cause of a soggy base.
  • Roll the pastry thin. Erbazzone should be green-filled and crisp rather than dominated by thick dough.
  • Bake until deeply golden. Full browning sets the base and develops the characteristic savory crust.
Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Ingredients

Lard pastry

  • 400 gplain flour
  • 80 glardsoftened, plus 15 g for the top
  • 180 mlwatercool, added gradually
  • 8 gfine sea salt

Green filling

  • 900 gSwiss chardleaves and tender ribs, washed and chopped
  • 250 gspinachwashed
  • 150 gyellow onionfinely sliced
  • 60 gpancetta or lardonsfinely diced
  • 30 mlextra-virgin olive oil
  • 80 gParmigiano Reggianofinely grated
  • 45 gfine dry breadcrumbs
  • 2 gblack pepperfreshly ground
  • 3 gfine sea saltadjust to taste
Step by step

Method

Prepare pastry and filling

  1. Make the pastry. Rub 80 g lard into the flour and salt, then add water gradually and knead briefly until smooth. Divide into two unequal pieces, cover and rest 30 minutes.

    The dough should be supple and smooth, not sticky.

  2. Cook the aromatics and greens. Render the pancetta in olive oil, add onion and soften for 6–8 minutes. Add chard and spinach and cook until collapsed and no free liquid remains.

    A spoon dragged through the pan should leave a dry path rather than a puddle.

  3. Cool and season. Transfer the greens to a colander, press lightly, cool, then mix with Parmigiano, breadcrumbs and pepper. Adjust salt cautiously.

    The filling should be moist but compact enough to mound on a spoon.

Assemble and bake

  1. Line the pan. Heat the oven to 200°C. Roll the larger pastry piece very thin and line the greased pan, leaving a small overhang.

    The pastry should be about 2 mm thick with no tears.

  2. Fill and cover. Spread the greens evenly. Roll the remaining pastry thin, lay it over the filling, trim and crimp the edges.

    The pie should be shallow and evenly filled from corner to corner.

  3. Prick and gloss the top. Prick the surface all over with a fork and dot or brush with the remaining 15 g lard.

    The top should be well perforated so steam can escape.

  4. Bake deeply golden. Bake for 35–40 minutes, rotating once, until the top and edges are richly browned. Rest 15 minutes before cutting.

    The base should feel firm and the top crisp rather than pale or soft.
Practical guidance

Practical guidance

PGI distinction

Authentic Erbazzone Reggiano PGI is governed by its production specification. This recipe is a home preparation in the traditional Reggio Emilia style, not a certification claim.

Greens

Chard is the historic backbone; spinach can supplement it, especially outside peak chard season.

Lard

Lard is characteristic in both the pastry and traditional finish. Butter can work technically but changes the regional profile.

Serving

Erbazzone is good warm or at room temperature and is commonly cut into squares.

Troubleshooting

Troubleshooting

  • The bottom is soggy. The greens retained too much liquid. Cook them drier and drain before adding cheese and breadcrumbs.
  • The pastry is tough. It was over-kneaded or too dry. Mix only until smooth and rest before rolling.
  • The top balloons. It was not pricked enough. Pierce the surface thoroughly so steam can escape.
  • The filling tastes flat. Parmigiano and pancetta vary in saltiness. Taste the cooled filling and adjust salt and pepper before assembly.
Nutrition per serving

Nutrition per serving

  • Serving size: 1 large square
  • Calories: approximately 430 kcal
  • Carbohydrates: 43 g
  • Protein: 15 g
  • Fat: 22 g
  • Fibre: 6 g
  • Sodium: approximately 820 mg

Pancetta, Parmigiano and the amount of lard retained in the crust drive most of the sodium and fat.

Allergens and food safety

Allergens and food safety

Contains wheat/gluten and milk; pancetta/lard contains pork.

Wash leafy greens thoroughly and cook until wilted and steaming throughout.

Cool the baked pie promptly and refrigerate leftovers within 2 hours.

FAQ

FAQ

Why is erbazzone also called scarpazzone?

The older name is linked to the use of chard, including its ribs, in Reggio Emilia’s rural cooking.

Can spinach replace all the chard?

It can make a good savory pie, but chard gives a more characteristic erbazzone flavor and structure.

Why are breadcrumbs in the filling?

They absorb residual vegetable juices and help the filling stay compact rather than watery.

Final note

What matters most

  • Result: A shallow, crisp Reggio Emilia pie with a thin savory crust and a concentrated green filling rich with Parmigiano.
  • Key: Cook and drain the greens thoroughly, roll both pastry sheets thin and bake until the base and top are genuinely crisp.
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