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.

How it should be done:

First, prepare your herb mix by briefly blanching the greens just enough to make them soft. Then sauté them with pancetta in a pan for about 10-15 minutes so the herbs absorb the pancetta flavor fully.

You can make the dough yourself or buy ready-made. I recommend using pâte brisée (shortcrust pastry) in round shapes; you’ll need two discs.

Once the herbs have cooled, spread them over the first dough circle. Scatter boiled potato pieces in spots and sprinkle Parmesan on top. Cover it all with the second dough circle and prick holes in the surface with a fork. Brush the top with a mixture of water and olive oil, then sprinkle some salt.

Bake in a preheated oven at 180-200°C (350-400°F) for 40-50 minutes. Let it cool, then enjoy!