The same strong flavor of the classic erbazzone. We use a thin crunchy dough made of soft wheat flour to wrap a soft filling of spinach, beet leaves, Parmigiano Reggiano cheese produced in the mountain area and aged 24 months and ricotta. We finish it with Extra Virgin Olive Oil.
A new must.
- Beet leaves [IT]
- Ricotta [IT]
- Soft wheat flour “00” and “0” type [IT]
- Extra Virgin Olive Oil
- Parmigiano Reggiano aged 24 months [IT]
- Eggs [IT]