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Best Rafanata in New York

“A horseradish-spiked frittata from Basilicata that brings winter's sharp, warming bite to the table.”

Rafanata

What the real thing tastes like

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. Rafanata is typical of the Carnival and winter periods. It is featured in Jamie Oliver's book Jamie Cooks Italy. With a ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products (PAT).

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Rafanata arrives from Basilicata as a sturdy, golden-brown frittata—eggs bound with the sharp bite of horseradish, earthiness of potato, and the salty punch of pecorino cheese, all held together with good olive oil. It's a winter and Carnival dish, born from the season when you need something substantial and warming, baked until the edges crisp and the inside stays tender. The horseradish sets it apart from gentler Italian egg dishes, giving it a peppery character that cuts through the richness.

Order it here when it has

  • earned PAT protected status
  • featured in Jamie Oliver's cookbook
  • seasonal tradition

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