Chizza Reggiana made from puff pastry De.C.O.

Origins in the heart of the city

The history of the Chizze has its roots in the early decades of the 20th century, in the lively neighbourhood of the old Jewish ghetto on Via dell’Aquila.
This is where the famous baker Federico Sacerdoti worked, known to everyone by the nickname ‘Salamein’.
His Chizze were so highly regarded that they became famous throughout the city and were even mentioned in the newspapers of the time.
A success that spanned generations and social classes, winning over the palates of the people of Reggio Emilia with a simple yet extraordinarily tasty recipe.

Two versions, one tradition

Over the years, Chizze Reggiane have evolved whilst keeping their identity intact.
Today, they are mainly distinguished by two variants.
The so-called ‘aristocratic chizza’ is made using the dough of traditional gnocco fritto, stuffed with shavings of Parmigiano Reggiano or the classic erbazzone filling.
Shaped like a tortello and sealed, it is deep-fried in lard, acquiring a fragrant texture and a particularly rich flavour.
The ‘democratic chizza’, lighter but just as delicious, is made from a thin, crumbly pastry, filled with cheese or the erbazzone filling, and baked in the oven.
This recipe reflects the Jewish tradition of Federico Sacerdoti, which did not allow the use of pork products.

A product that continues to reinvent itself

Alongside the more traditional recipes, Chizze are now also available in modern variations featuring prosciutto or other local cured meats, offering new interpretations of a product that continues to win over residents and visitors alike.
Whilst evolving, Chizze retain their authentic character and strong link to the city’s culinary culture.

A symbol of the city

Chizze are not merely a culinary speciality: they represent a valuable part of Reggio Emilia’s history and identity.
Through their origins, linked to the city’s Jewish community, they tell the story of the meeting of different cultures that have helped shape the local culinary heritage.
Every bite holds a story of folk traditions, ancient crafts and authentic flavours that still characterise the city today.

How best to enjoy them

Reggiane Chizze are at their most flavourful when served hot, with the cheese still soft and stringy. However, they retain all their deliciousness even when cold, making them the perfect snack to enjoy at any time of day.
The puff pastry version, which is lighter and more convenient, is particularly widespread in the city’s cafés, bakeries and pastry shops, where it is one of the favourite treats enjoyed by the people of Reggio.

The De.C.O. designation

In May 2024, Chizze Reggiane were awarded the prestigious De.C.O. (Municipal Designation of Origin) designation, recognising their cultural and gastronomic value to the local community.
This designation safeguards their history and reinforces their role as ambassadors of Reggio Emilia’s traditions.

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Chizza Reggiana di pasta sfoglia De.C.O.