25' 
200°C 
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.
| 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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