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.
Ideal for a break or an informal single meal. For tasting best, we recommend Erbazzone del Fornaio with flakes of Parmigiano Reggiano and a fresh wine Lambrusco.
|-18°C||Best before date: see packaging|
|**||-12°C||Consume within one month
|*||-6°C||Consume within one week
|Do not refreeze