Erbazzone, one of the traditional versions, photo by N

Erbazzone, one of the traditional versions, photo by N

There are two things I discovered in Reggio Emilia, one is the Erbazzone, a kind of light savory tart filled with spinaches and other vegetables and the other is, something I usually don’t appreciate very much (and eat rarely), the sausage, but coming in this city I changed idea once I enjoyed the Culatello of Zibello, a leitmotiv of my marvelous stay in Reggio Emilia. The delights must be shared. And thus it has been. I enjoyed a fantastic dinner at the Arti e Mestieri restaurant with my friend Deanna Ferretti Veroni and Laura Lusuardi, Max Mara creative director, enchanting place where I continued to experience the goodness of Erbazzone and know its different versions. This was a less traditional version, lighter and more refined, made of fillo dough, dish accompanied by a delicious Gewürztraminer by Hofstätter I really appreciated very much as well as the trifle, a dessert I did not eat since a long ago. A smashing nocturnal interlude under the sign of sharing, lightness and Epicureism.

LE MIE FANTASTICHE AVVENTURE EPICUREE A REGGIO EMILIA

The garden of the Arti e mestieri restaurant, photo by N

The garden of the Arti e mestieri restaurant, photo by N

Ci sono due cose che ho scoperto a Reggio Emilia, uno è l’ Erbazzone, una sorta di torta salata ripiena di spinaci e altre verdure, l’ altra è invece qualcosa che solitamente non apprezzo molto(e consumo raramente),l’ insaccato, giungendo in questa città mi sono però ricreduta assaggiando il Culatello di Zibello, divenuto un leitmotiv della mia meravigliosa permanenza a Reggio Emilia. piaceri vanno condivisi. E così è stato. Ho gustato un fantastico pranzo al ristorante Arti e Mestieri con la mia amica Deanna Ferretti Veroni e Laura Lusuardi, direttore creativo di Max Mara, incantevole luogo in cui ho continuato a sperimentare la bontà dell’ Erbazzone e conoscere le sue diverse versioni. Questa era una versione meno tradizionale più leggera e raffinata, fatta di pasta fillo, pietanza accompagnata da un delizioso vino bianco, il Gewürztraminerdi Hofstätter da me oltremodo gradito come anche la zuppa inglese, un dessert che non assaporavo da tempo. Un formidabile interludio notturno all’ insegna della condivisione, leggerezza e dell’ epicureismo.

Laura Lusuardi and me, photo by Deanna Ferretti Veroni

Laura Lusuardi and me, photo by Deanna Ferretti Veroni

 

 

The version of Erbazzone by Arti e Mestieri restaurant, photo by N

The version of Erbazzone by Arti e Mestieri restaurant, photo by N

 

The trifle, photo by N

The trifle, photo by N

 

Zenzerina, The Ginger infusion mint flavored, photo by N

Zenzerina, The Ginger infusion mint flavored, photo by N

 

The shop window of Max Mara boutique placed in the same building of Arti and Mestieri restaurant, photo by N

The shop window of Max Mara boutique placed in the same building of Arti and Mestieri restaurant, photo by N

 

The Max Mara boutique placed in the same building of Arti and Mestieri restaurant, photo by N

The Max Mara boutique placed in the same building of Arti and Mestieri restaurant, photo by N

 

The Max Mara boutique placed in the same building of Arti and Mestieri restaurant, photo by N

The Max Mara boutique placed in the same building of Arti and Mestieri restaurant, photo by N

 

 

www.caffeartiemestieri.it

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