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ERBAZZONE REGGIANO

Country-style spinach and parmesan slice

ERBAZZONE REGGIANO
Cooking time 25'
For the oven 200°
Cook before eating. For best results bake directly from frozen in a preheated oven at 200°C. Bake whole.
Family size Family size
Produced
in Italy

Erbazzone is a traditional dish that goes back to the time of the Romans. The name is thought to be a derivative of ‘marazzone’, which is perhaps etymologically based on a savory tart that the Romans called ‘maretum’ after going through a number of permutations: marazzone, scarpazzone, erbazzone. An ancient recipe that Reggio Emilia has adopted as its emblem.

To best enjoy the flavors of this traditional, regional gastronomic treat, we recommend you accompany your erbazzone with Parmigiano Reggiano parmesan shavings and a glass of fresh Lambrusco Reggiano.

STORAGE

Freezer ****
***
-18°C Best before date: see packaging
** -12°C Consume within one month
of purchase
* -6°C Consume within one week
of purchase
  Do not refreeze
after thawing

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