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.
To best enjoy the flavors of this traditional, regional gastronomic treat, we recommend you accompany your erbazzone with Parmigiano Reggiano parmesan shavings and a glass of fresh Lambrusco Reggiano.
| Freezer | **** *** |
-18°C | Best before date: see packaging |
|---|---|---|---|
| ** | -12°C | Consume within one month of purchase |
|
| * | -6°C | Consume within one week of purchase |
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| Do not refreeze after thawing |
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