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WHAT TO EAT IN REGGIO EMILIA

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 a dish of 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

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

Ciccioli

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

Erbazzone

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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