food.wikisort.org - Dish

Rafanata is an egg-based dish from the Italian region of Basilicata. 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;[1]^{[self-published source]} another type of rafanata includes sausage.[2] Rafanata is typical of the carnival and winter periods.

Rafanata

Type	Savory
Place of origin	Italy
Region or state	Basilicata
Main ingredients	Eggs, horseradish, cheese

It is featured in Jamie Oliver's book Jamie cooks Italy.[3] With ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products (PAT).[4]

History

Dish of peasant origin, it takes its name from the horseradish rusticana, or the rhizome of the Armoracia rusticana plant, 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.[5] Therefore, horseradish is also known in Basilicata as "u tartuf’ d’i povr òmm ", meaning" the truffle of the poor.[6]

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.[7]

See also

• Cuisine of Basilicata
• List of egg dishes
•  Food portal

References

External links

• Recipe

На других языках

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- [en] Rafanata

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[ru] Рафаната

Рафана́та (итал. rafanata) — итальянское блюдо типичное для области Базиликата (ранее Лукания), особенно популярное между субрегионом Валь д’Агри и высокими холмами Матеры, похожее на омлет, приготовленный в духовке или, по традиции, на гриле.

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