Tigella in Forma di Macaron con Crema di Lardo e Parmigiano ed Erbazzone

Tigella in Forma di Macaron con Crema di Lardo e Parmigiano ed Erbazzone is an avant-garde dish that reimagines two cornerstones of Emilia-Romagna’s culinary heritage. The name translates to “tigella in the shape of a macaron with lardo and Parmigiano cream and erbazzone,” and the dish is a signature creation at **Il Cavallino** in Maranello, Italy, as highlighted by the guide *Where The Foodies Go*.

The dish deconstructs the traditional *tigella*—a small, round, griddle-cooked bread typical of the Modena Apennines—and re-presents it as two delicate, macaron-like shells. These are filled with a rich cream made from *lardo* (cured pork back fat) and aged Parmigiano-Reggiano, delivering a savory, umami-packed center. The final component is *erbazzone*, a savory pie from Reggio Emilia filled with Swiss chard, spinach, herbs, and often Parmigiano, which is incorporated as a complementary element.

A great version of this dish achieves a perfect textural contrast: the tigella “macaron” should be crisp on the outside yet tender within, while the filling is luxuriously smooth and intensely savory. The erbazzone adds a vegetal, herbaceous note that cuts through the richness. Regional variations of tigella itself are common across Emilia-Romagna, but this interpretation at Il Cavallino is a uniquely modern, refined take that pays homage to local ingredients and traditions while pushing culinary boundaries.