Erbazzone Montanaro (Scarpasòun)
Erbazzone Montanaro (Scarpasòun) is FROZEN at -18°C. It's shipped by courier with freezer van only in Italy. At the moment the shipment is possible ONLY in ITALY.
It is often thought that "Scarpasòun" is the name of Erbazzone in the dialect of Reggio Emilia and it is true that sometimes these two terms are used, even by the inhabitants of Reggio Emilia themselves, interchangeably about the same - very tasty - savoury pie.
However, we define the Scarpasòun (or Scarpasôt) to be a mountain relative of the Erbazzone, a cousin with many elements in common but still its own characteristic traits. It is common to come across a variety of recipes, and the differences do not end there. The families who have been handing down the Scarpasòun secrets for generations also have very diverse habits and stories.
Our Scarpasòun is a pie made of brisé pastry with a spinach, rice and ricotta filling, which we are sure will please grandparents and grandchildren, friends and relatives, but above all it will become your own go-to favourite, any time you want.
Nutrition Information per 100 g
Energy 904 kJ
Fat 9,8 g Of Which Saturates 3,2 g Carbohydrate 24,8 g Of Which Sugars 2,1 g Protein 7,1 g Salt 0,9 g
PASTA: WHEAT flour, water, extra virgin olive oil, salt, MILK.
FILLING: Chard, MILK, rice (7% of the filling), RICOTTA cheese (cow's MILK whey, cow's MILK, cream (MILK), salt, acidity regulator, citric acid), EGGS, Parmigiano Reggiano DOP cheese (MILK, salt, rennet) , lard (pork), pecorino cheese (sheep's MILK, salt, lactic ferments, rennet in lamb paste), parsley, salt, nutmeg, garlic.
ALLERGENS: Produced in the laboratory that also uses eggs, milk, cereals, nuts, soy, celery, crustaceans, fish, peanuts, mustard, sesame, sulphites, lupine, molluscs and their derivatives.
DO NOT REFROST AFTER DEFROSTING
AT -18 ° CONSUME BY THE EXPIRY DATE ON THE PACKAGE
AT -12 ° C CONSUME WITHIN 30 DAYS
AT -6 ° C WITHIN A WEEK
12 months from production date
3 months guaranteed from delivery
- Open round raw savory tart with turned edges, of shortcrust pastry with spinach, rice and ricotta cheese filling. Mountain variant of the Reggiano Erbazzone. Diameter 24cm
COOKING: Bake in a traditional oven preheated to 240°C for 24 minutes directly from frozen on a baking sheet with baking paper.