These two delicacies date back to the medieval period. Erbazzone is a puff pastry pie stuffed with a tasty filling made of vegetables and cheese that has remained unchanged in time.
The difference with Correggio’s Scarpasot lies in the fact that the second lacks of pastry. The old traditional versions of this pie included frying in pork lard until it became very dark and with a crunchy consistency. Nowadays a few pieces of lard and pork are put on the pastry.
These two PDO products that are part of the gastronomic excellence of the Food Valley and are usually served as a simple but tasty appetizer.
Chizze probably derives from the tradition of the local Jewish community. They are made with fried dumpling dough, folded into the shape of a tortello and stuffed with scales Parmigiano Reggiano. They taste good both hot, with melted cheese, and cold.
In rural tradition, this represented an excellent hypercaloric meal that, combined with polenta, is nowadays served in aperitifs and appetizers. They also happen to be crumbled on tasty focaccia, bread, and polenta.