Sometimes can happen that the puff pastry products do not puff up after cooking. This can happen for different reasons:
Is always better to cook Righi's products with an open grill. To bake Righi's products (in particular those weighting more than 250g ), is better to use an open grill instead of a closed baking- pan. The product has to be put on the baking- paper.
The fried gnocco or torta fritta (a sort of little fried puff pastry), needs to be put into boiling oil to swell and assume that traditional appetizing aspect.
The legislative decree 110/92 prohibits the addition of any preservative in frozen products., the only preservative is the "deep cold".
If some preservatives are present, is only in minimal quantity and this is written on the package. Theya are used in some tipical italian ingredient such as cooked ham or some cheeses that contain them by law.
The fresh products with a long shelf life on the other hand, to maintain their freshness require the preservative addition that endanger their genuineness.
The danger of a thawed and then refrozen food product, consists in the fact that at temperatures higher then 4-5° it becomes fertile for bacteria growth.and low temperatures do not kill bacteria but avoid their reproduction and their growth.
If a product is thawed, exposed to temperature higher than 4°C and frozen again can be a product gone bad because of bacteria. More sensitive to bacteria "attacks" food products are fish, meat and ice- creams (that loses also consistency)
The erbazzone is a typical product that dates back to the Roman age: probably the name derives from the word "marazzone", its ethimological origin is founded on the name "moretum", that refers to a savoury pie exhisting during the Roman age, from here then morazzone, scarpazzone and erbazzone.
A very ancient pie that the city of Reggio Emilia has chosen as its symbol.