Here's the first recipe from Reggio Emilia that I propose.
Erbazzone ("scarpazzoun" in dialect) is a pie filled with chard and spinach, previously sauteed with lard, onion, garlic and parsley, to which breadcrumbs and Parmesan cheese are added. It is wrapped in an unleavened dough made with lard, sprinkled with lardons and pricked with a fork.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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