A Taste of Reggio Emilia: Discovering Authentic Emilia-Romagna Cuisine

By: Nicole Dickerson / Last updated: April 8, 2024

Estimated reading time: 2 minutes


Erbazzone, a savory pie

Guide to Emilia-Romagna Gastronomy and Cuisine: Read more

Regional Cuisine:

Bologna, Ferrara, Forlí-Cesena, Modena, Parma, Piacenza, Ravenna, Rimini

Arrosto alla Reggiana

A traditional meat dish of Reggio Emilia, arrosto alla reggiana, is roasted veal. After tenderizing the veal, an omelet, spinach, and pancetta are layered on top. Then, the veal is rolled around the filling and tied before being browned and slowly cooked in wine.


Chizze is another delectable snack typical of Reggio Emilia. Originating in the local Jewish ghetto, it is made from gnocco fritto dough fried in lardo or oil, filled, and topped with Parmigiano Reggiano.


Historically, these pork cracklings served a hearty meal alongside polenta in rural Reggio Emilia. Today, ciccioli are often served with an aperitivo.


Erbazzone is a traditional savory pie enjoyed in Reggio Emilia for centuries. The recipe originated in cucina povera, as most ingredients were available in the average garden. Erbazzone’s dough is made from lard, water, salt, and flour, and the filling includes Swiss chard, onions, spinach, lardo, breadcrumbs, and Parmigiano Reggiano. It can be eaten as breakfast, a snack, or an antipasto. Additionally, there’s Scarpasot, or Erbazzone Correggese, which is cooked in a skillet without the crust, and Erbazzone Montanaro is a version with the addition of rice.


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Nicole Dickerson

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