Erbazon

This savory pie has its origins in the Reggio Emilia province, where it was invented as a humble, rustic dish, utilizing ingredients that were in abundance. It is consists of a filling, traditionally prepared with various greens such as spinach, chard, leeks, or different herbs, which is enclosed between two layers of lard-based dough. Parmigiano Reggiano and garlic often complement the greens, and before baking, the pie is traditionally smeared with lard. Erbazzone is enjoyed as a light snack or an appetizer and is best paired with Lambrusco wine, another Reggio Emilia favorite.