Erbazzone is a savory pie made of two thin layers of pastry enclosing a filling of herbs, spinach, chard and Parmigiano Reggiano. Its origins reach back to the rural world - perhaps as early as Roman times, and certainly in the Middle Ages. Also known as scarpazzone (or scarpsòun in the local dialect), the name reveals its humble beginnings: in poorer households, the white stems of chard - called scarpe in Italian - were added to the filling so that nothing went to waste. Traditionally, erbazzone was baked in a sol, a copper pan, and its preparation often turned into a lively occasion, sparking friendly cooking competitions in the fields. 

Its typical appearance is unmistakable: a golden crust pierced with fork holes and sprinkled with lard before baking, then cut into neat, square portions. Whether enjoyed at breakfast, as a snack, or as an appetizer, erbazzone remains one of the most beloved street foods of the Bassa Reggiana - rustic, hearty, and irresistibly tied to the land.