ERBAZZONE, rustic pie with chard and pancetta, a typical recipe from Reggio Emilia; a savory pie filled with vegetables, cheese and pancetta, perfect for Easter and Easter Monday.
OK, I’ll tell you right away: I had cooked chard in the fridge and some pancetta, practically halfway to bringing an ERBAZZONE, a rustic pie with chard and pancetta to the table that will drive everyone crazy. In a few minutes you put the filling together, close the pastry and bake: the aroma from the oven is absolutely mouthwatering! Perfect as an appetizer, but trust me, also great as a main or for an Easter Monday picnic.
And guys, it’s not a difficult recipe! This ERBAZZONE rustic pie with chard and pancetta is a wildcard: add cheese as you like, a sprinkle of Parmesan or a few spices and boom, it immediately becomes the dish everyone will ask you to make again. It’s also adaptable: remove the pancetta to make it vegetarian, use a gluten-free dough and you have a Mediterranean, balanced and super tasty dish.
Follow me in the kitchen today — it’s erbazzone.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 3 1/4 cups flour (soft flour, the type you normally use for cakes)
- 3/4 cup water (about 200 ml (approximately 3/4 cup + 1 tbsp))
- 3 tbsp + 1 tsp tbsp extra virgin olive oil
- 1 tsp salt
- 2.2 lb Swiss chard
- 3.5 oz pancetta
- 1/2 cup Parmesan cheese (grated)
- 1 onion (small)
- 1 clove garlic
Steps
Knead the flour, oil, water and salt until you obtain a smooth dough. Cover and let it rest for about 30 minutes.
Wash and boil the chard for a few minutes, then squeeze it well. In a pan, sauté the garlic, onion and pancetta, add the chard and let it absorb the flavors. Turn off the heat and mix in the Parmesan, salt and pepper.
Divide the dough into two parts (one slightly larger). Roll out the base and place it in the pan, add the filling, cover with the other half and seal the edges.
Make a few holes on top with a fork, bake in a static oven at 356°F for 35–40 minutes, until golden.
Enjoy your meal
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
ERBAZZONE rustic pie with chard and pancetta
Quick and practical tips:
Cook the chard in advance so preparation is lightning-fast.
The pancetta? You can replace it with ham or speck if you want a different flavor.
Serve warm or cold — it’s soft and tasty either way.
Freeze it already portioned: very handy for unexpected meals.
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FAQ ERBAZZONE rustic pie with chard and pancetta
What is inside an Erbazzone?
Erbazzone is a rustic pie typical of Reggio Emilia, filled with chard, spinach or other greens, enriched with pancetta, grated cheese and eggs. The result is a flavorful, tender mix, perfect as an appetizer or main dish.
What can you serve with Erbazzone?
You can pair it with fresh salads, a glass of light white or red wine, or serve Erbazzone as an appetizer during Easter or Easter Monday lunches. It’s also great warm or cold.
When is Erbazzone typically eaten?
Traditionally it’s prepared for Easter or Easter Monday, but it’s perfect as a quick lunch, savory snack or appetizer all year round.
How long should Erbazzone bake?
The classic oven baking time is about 35–40 minutes at 356°F, until the surface is golden and the filling is well set.
