Erbazzone is FROZEN at -18°C. It's shipped by courier with freezer van only in Italy. At the moment the shipment is possible ONLY in ITALY.
Even when the term street food was still unknown, between Reggio Emilia and Parma you would see pedestrians walking along enjoying a savoury green slice of pie. Let's go back in time two thousand years -many claim that the first historical trace of a written Italian recipe is precisely the Erbazzone recipe.
Whether in the past or in the present, Erbazzone does not have many rivals. in picnics, in the backpacks of those who are looking forward to a packed lunch, on the counters of delicatessens, at birthday buffets for the young and not-so-young, and - why not - even for breakfast when you would rather have something savoury instead of something sweet.
A snack, a quick bite or a true and proper main dish, irresistible and a must-have. Once you have an Erbazzone you don't really need anything else. But we also recommend pairing it with a glass of fragrant Malvasia.
Nutrition Information per 100 g
Energy 975 kJ
Fat 14,9 g Of Which Saturates 6,5 g Carbohydrate 20,3 g Of Which Sugars 2,2 g Protein 6,4 g Salt 0,3 g
PASTA: WHEAT flour, water, lard, salt.
FILLING: Spinach, breadcrumbs (WHEAT flour, salt, brewer's yeast, sea salt), lard (pork), Parmigiano Reggiano DOP cheese (MILK, salt, rennet), onion, salt, parsley, garlic.
ALLERGENS: Produced in the laboratory that also uses eggs, milk, cereals, nuts, soy, celery, crustaceans, fish, peanuts, mustard, sesame, sulphites, lupine, molluscs and their derivatives.
DO NOT REFROST AFTER DEFROSTING
AT -18 ° CONSUME BY THE EXPIRY DATE ON THE PACKAGE
AT -12 ° C CONSUME WITHIN 30 DAYS
AT -6 ° C WITHIN A WEEK
12 months from production date
3 months guaranteed from delivery
- Rectangular raw savory pie of shortcrust pastry stuffed with a spinach and Parmigiano Reggiano DOP filling. On the surface, small pieces of lard which when cooked will be crunchy. Size: 30x27cm
COOKING: Bake in a traditional oven preheated to 240°C for 24 minutes directly from frozen on a baking sheet with baking paper.