From Parmigiano Reggiano to Squacquerone di Romagna and Culatello di Zibello, Italy’s Food Valley continues to reinforce its reputation as a global benchmark for culinary excellence. Now, a new entrant—Erbazzone Reggiano PGI—has officially joined the European register of geographical indications, further cementing the leadership of Emilia-Romagna in the sector. Recognized at the end of March, Erbazzone Reggiano PGI becomes the 45th PDO and PGI-certified product from the region, placing Emilia-Romagna at the top of the European ranking for the number of protected specialties.
A REGION WHERE TRADITION MEETS INNOVATION
This latest certification underscores the enduring identity of a territory synonymous with high-quality food. In Emilia-Romagna, centuries-old culinary traditions coexist with innovation and fine dining, creating a unique ecosystem of excellence.
Today, the region boasts:
- 19 PDO products.
- 26 PGI products.
- 30 certified wines (PDO and PGI).
- 20 Slow Food Presidia.
- Approximately 400 traditional products listed in the national registry.
Among the most renowned PDO products are iconic cheeses such as Grana Padano, Formaggio di Fossa di Sogliano, and Squacquerone di Romagna, whose production spans across Romagna, Bologna, and parts of Ferrara.
On the PGI side, Aceto Balsamico di Modena stands out—distinct from its PDO counterpart, yet equally protected under EU standards for origin, safety, and authenticity.
THE SPECIFICATION FOR “ERBAZZONE REGGIANO” PGI
A savory pie filled with greens, made with two sheets of unleavened dough enclosing a filling of vegetables and Parmigiano Reggiano cheese, Erbazzone Reggiano PGI can be round or rectangular in shape, with a thickness between 1 and 3 centimeters and a weight ranging from 200 grams to 3 kilograms.
The dough is made from soft wheat flour, water, lard, and salt. The filling is prepared using cooked spinach and chard, flavored with a sauté made from onion and lard, which may be seasoned with garlic, parsley, and/or pepper. To these ingredients are added Parmigiano Reggiano and breadcrumbs; if desired, milk, extra virgin olive oil, and butter may also be used in addition to the lard. The addition of preservatives, flavorings, and/or other additives is prohibited. The production area is the entire territory of the province of Reggio Emilia.
THE ROAD TO RECOGNITION OF ERBAZZONE REGGIANO PGI
The PGI designation for Erbazzone Reggiano is the result of a multi-year process launched in 2019, driven by local producers and supported by the regional government.
In 2022, five companies—Nonna Lea, Fattoria Italia, La Bottega Gastronomica, La Vecchia Resdora, and Big—formed the association of Erbazzone Reggiano producers, formalizing their efforts toward certification with regional backing.
The European Commission approved the designation on March 20, with official publication in the EU’s Official Journal following on March 27, marking the final step in the recognition process.
STRATEGIC VALUE FOR THE FOOD VALLEY
The addition of Erbazzone Reggiano PGI is more than symbolic. It strengthens the competitive positioning of Emilia-Romagna’s agri-food sector, enhancing international visibility and economic value.
By expanding its portfolio of certified products, the region continues to leverage geographical indications as a strategic asset—protecting heritage, ensuring quality, and driving growth in global markets.
In a landscape where authenticity and traceability are increasingly critical, Emilia-Romagna’s Food Valley once again demonstrates its ability to combine tradition with forward-looking strategy.