Erbazzone Recipe: Reggio Emilia’s Savory Wild Herb Pie. Erbazzone is a savory pie originating in Reggio Emilia, with a pastry base filled with Swiss chard, pancetta, parsley, and Parmesan cheese. This green pie, or savory tart, is made in almost every region of Italy, but I first tasted it in Tuscany, in Pontremoli, where it’s called Erbazzone. The word erba means “herb” or “grass” in Italian, so this pie is made from a mix of wild herbs. Specifically, a blend of chicory, chard, turnip greens, and sometimes spinach. You’ll also need a few small potatoes, olive oil, Parmesan cheese, and pancetta. Ingredients (diameter 23 cm): Chicory – 300 gr, Chard – 300 gr,…

Potato & Fresh Anchovy Pie Recipe: Liguria’s Coastal Gem. This recipe is simple but very flavorful. It takes a bit of effort because you need to prepare the potatoes and clean fresh anchovies, but the result is well worth it. This savory potato and anchovy pie is a delightful combination of simple ingredients that come together to create a rich, flavorful dish. Perfect for those who appreciate the bold taste of fresh anchovies balanced with tender potatoes and aromatic herbs, this pie is both comforting and unique. So, what do you need and how do you prepare this pasta? Ingredients: Hey, do you like garlic? Check out this recipe: Classic…