Erbazzone is a special type of savoury pie typical of the Reggio Emilia area. It is made from flaky pastry with a filling of chard, eggs, shallots, onions, garlic and lots of Parmigiano Reggiano cheese. In dialect it’s called “scarpasòun” (shoe), because farmers once made it using the white stalky part (the “shoe”) of the chard. Its full, delicious flavour has got only one drawback: it can easily get you hooked.