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]
Etymology
The name comes from rafano, the main ingredient of the dish, which means 'horseradish' in Italian.
History
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]
