Rafanata is an
egg-based dish from the
Italian region of
Basilicata
it, Lucano (man) it, Lucana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
...
. The name comes from ''rafano'', the main ingredient of the dish, which means "
horseradish" in Italian. It is a kind of baked
frittata made with
horseradish,
potato and
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
; another type of rafanata includes
sausage. Rafanata is typical of the
carnival
Carnival is a Catholic Christian festive season that occurs before the liturgical season of Lent. The main events typically occur during February or early March, during the period historically known as Shrovetide (or Pre-Lent). Carnival typi ...
and winter periods.
It is featured in
Jamie Oliver's book ''Jamie cooks Italy''. With ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products (PAT).
History
Dish of peasant origin, it takes its name from
horseradish, the rhizome of the plant ''
Armoracia rusticana'', a root with a strongly balsamic and spicy taste, probably introduced by the
Normans in Basilicata around the 11th century. Horseradish is an essential ingredient of traditional
Lucanian cuisine; it often appeared on the tables of farmers and shepherds, being inexpensive, rich in health properties and a good source of
vitamins. Therefore, horseradish is also known in Basilicata as "u tartuf’ d’i povr òmm ", meaning "poor man's truffle".
Rafanata is traditionally a dish linked to the Carnival festivities, prepared from the feast of
Saint Anthony (January 17), until
Shrove Tuesday. The traditional recipe, of which there are variations depending on the area of Basilicata, provides as basic ingredients a beaten of many eggs, seasoned with grated pecorino, fresh horseradish, potato and lard.
See also
*
Cuisine of Basilicata
*
List of egg dishes
*
References
External links
Recipe
Egg dishes
Omelettes
Cuisine of Basilicata
{{Italy-cuisine-stub