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Rafanata is an egg-based dish from the Basilicata region of Italy. It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil.[1] Rafanata is typical of the Carnival and winter periods.
 | You can help expand this article with text translated from the corresponding article in Italian. (October 2024) Click [show] for important translation instructions.
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| Type | Savoury |
|---|---|
| Place of origin | Italy |
| Region or state | Basilicata |
| Main ingredients | Eggs, horseradish, potatoes, pecorino, extra virgin olive oil |
It is featured in Jamie Oliver's book Jamie Cooks Italy.[2] With a ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products (PAT).[3]
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The name comes from rafano, the main ingredient of the dish, which means 'horseradish' in Italian.[citation needed]
A 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.[4] Therefore, horseradish is also known in Basilicata as u tartuf' d'i povr' òmm, meaning 'the truffle of the poor'.[5]
Rafanata is traditionally a dish linked to the Carnival festivities, prepared from the feast of Saint Anthony (January 17) until Shrove Tuesday.[6]
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