Born as poor food of Reggio Emilia – but also the one between the Po river and the Apennines – the erbazzone has numerous variations. Handed down from generation to generation by our local housewives, the razdore, it has also become a viable business experience. It is an excellent solution for breakfast, for a queek snack, or simply as part of the classic local appetizer, between a scale of Parmigiano Reggiano and mixed ham and cheeses. Although it has become an IGP, the Erbazzone still does not enjoy the right recognition. It remained solidly attached to the territory of its origin and it is difficult to prepare it elsewhere. Today a very popular variant is the light version. Here’s the five best in Reggio Emilia!