The rustic specialty from Reggio Emilia for hearty moments of pleasure
If you are looking for the perfect wine to accompany a traditional Italian vegetable tart, Erbazzone is the ideal choice. The wine and food theme here is defined by the earthy flavors of chard and spinach and the salty depth of speck and Parmigiano Reggiano. This Emilian specialty, which has its origins in peasant cuisine, impresses with a crispy pastry shell and a juicy, green filling. The challenge for the sommelier is to balance the metallic notes of the spinach and the richness of the lard in the pastry with a suitable acidity structure. It is a culinary experience that thrives on the balance between the hearty spiciness of the bacon and the freshness of the vegetables, with the regional origin of both components creating a bridge that has ensured pure enjoyment in the Emilia region for generations and is equally convincing as a starter or main course.
Ideal wine accompaniment: Lambrusco Salamino di Santa Croce DOC (Emilia-Romagna, Italy)
A Lambrusco Salamino di Santa Croce DOC is the ideal answer to Erbazzone (savory chard and spinach pie with bacon and cheese). This wine from the province of Modena is characterized by a dense color and a particularly lively acidity, which harmonizes perfectly with the fatty texture of the dough prepared with lard. On the nose, the Salamino develops intense aromas of dark wild berries, violets and a hint of herbs, which correspond wonderfully with the green notes of chard and spinach. As the Erbazzone has a strong spiciness due to the pancetta and parmesan it contains, the fine perlage and youthful tannin of this sparkling wine are needed to create a refreshing counterbalance on the palate. The carbon dioxide acts as an elegant cleanser, clarifying the mouth after every hearty bite. It is a regional pairing par excellence, where the freshness of the wine and the earthiness of the cake merge into a majestic union that invigorates the palate and enhances the flavor profile of the filling.
Further wine recommendations for this dish
Pignoletto Colli Bolognesi DOCG (Emilia-Romagna, Italy)
A white Pignoletto offers a wonderful alternative for anyone who prefers a light-colored wine to accompany Erbazzone. This wine from the hills around Bologna shows subtle nuances of green apple, white flowers and a characteristic mineral note that goes perfectly with the earthy profile of chard. With its lively acidity and the often subtle bitter almond note on the finish, it brings a clear structure to the combination that underlines the intrinsic flavor of the high-quality Parmigiano Reggiano. The freshness of the wine skillfully balances the heaviness of the lard in the dough and ensures a very harmonious drinking flow. It is a stylish choice that focuses on regional synergy and brilliantly accentuates the fine herbal aromas of the filling without dominating them.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
A Grüner Veltliner from the Weinviertel region brings an exciting spiciness to the pairing with its typical pepperiness. The aromas of citrus fruits, garden herbs and the characteristic white pepper correspond perfectly with the savory filling of spinach and bacon. As this wine usually has a taut acid structure and cool minerality, it can carry the richness of the Erbazzone effortlessly. The vegetal notes of the Veltliner mirror the green components of the chard, while the freshness of the wine neutralizes the palate after every bite. It is an impressive combination for connoisseurs who want to bridge the gap between Austrian freshness and Italian baking tradition, with the wine’s vitality and spicy depth providing a long-lasting taste experience.
Soave Classico DOC (Veneto, Italy)
The Soave Classico offers a mineral and slightly floral accompaniment that goes particularly well with the creamy component of the cheese in the Erbazzone. Made from the Garganega grape on volcanic soils, this wine has aromas of white peach, acacia blossom and a subtle salty note. This saltiness harmonizes beautifully with the pancetta and parmesan in the filling. The moderate acidity and often supple body of the Soave caress the crispy pastry in a very elegant way. It is a classic wine recommendation for lovers of white wines who want to emphasize the nutty aspects of the browned crust. The balance between fruit and minerality makes this wine a versatile partner that highlights the savory facets of the pie.
Rheinhessen Silvaner QbA (Rheinhessen, Germany)
A dry Silvaner from Rheinhessen is an underrated insider tip for green vegetable dishes such as Erbazzone. The wine impresses with a rather mild acidity and earthy nuances that harmonize perfectly with the taste of chard and spinach. On the nose, there are notes of green pear, herbs and a fine hay aroma that adds an extra dimension to the savory cake. As Silvaner often has a good melting texture, it haptically clings to the dense texture of the filling. It is a sophisticated wine pairing for anyone looking for a combination that impresses with its aromatic closeness and texture. The down-to-earth nature of the Silvaner reflects the rural origins of Erbazzone and makes for a very round and soothing pleasure on the palate.
Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
A Cerasuolo d’Abruzzo, a powerful rosé wine made from the Montepulciano grape, is a colorful and structured choice. This wine offers the freshness of a white wine paired with the structure and red fruit flavors of a light red wine. Notes of cherry, pomegranate and a fine spiciness are an excellent match for the bacon contained in Erbazzone. The present acidity and light tannin structure of the Cerasuolo easily stand up to the richness of the pastry. Anyone looking for a lively and powerful rosé accompaniment will be delighted by this combination, as it equally supports the hearty umami notes of the cheese and the freshness of the vegetables. It is a dynamic pairing that emphasizes the summery side of the savoury cake and provides a full-bodied experience.
The recipe:
Erbazzone (savory chard and spinach cake with bacon and cheese)
Cooking utensils
- 1 Rolling pin
- 1 Baking tray or tart pan
- 1 mixing bowl
- 1 Knife
Ingredients
- 250 g Wheat flour Type 405
- 50 g Pork lard for the dough
- 100 ml Lukewarm water
- 1 teaspoon salt
- 500 g fresh Swiss chard
- 300 g fresh spinach leaves
- 80 g Pancetta finely diced
- 100 g Parmigiano Reggiano Freshly grated
- 1 Shallot
- 1 Garlic clove
- 2 1 tbsp olive oil
- Pepper and nutmeg
- 1 Egg yolk for coating
Preparation
PREPARATION:
- Knead the flour with the salt, lard and water to form a smooth dough.
- Wrap the dough in cling film and leave to rest for 30 minutes.
- Wash the chard and spinach and drain well.
- Finely chop the greens and cut the chard stalks into small cubes.
- Finely dice the shallot and garlic.
COOKING STEPS:
- Heat the olive oil in a pan.
- Fry the pancetta until crispy.
- Sauté the shallot, garlic and chard stalks.
- Add the chopped greens and allow to collapse.
- Allow the liquid to boil away almost completely.
- Remove from the heat and leave to cool.
- Stir the parmesan into the vegetable mixture.
- Season to taste with pepper and plenty of nutmeg (be careful with salt because of the bacon and cheese).
DIRECTIONS:
- Divide the dough into two halves.
- Roll out both halves thinly.
- Place the first sheet of dough in the tin or on the tray.
- Spread the filling evenly on top.
- Cover with the second pastry sheet.
- Press the edges down firmly.
- Prick the surface several times with a fork.
- Brush with beaten egg yolk.
- Bake in the oven at 200 degrees for approx. 30 minutes until golden brown.
- Leave to rest briefly before slicing.
SUPPLEMENTS:
- Small tomato salad
- Marinated olives
- A dollop of sour cream
