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BAKERY ERBAZZONE

BAKERY ERBAZZONE
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.

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.

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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