Rafanata – horseradish and pecorino frittata

Named after its main flavour rafano (which means horseradish in Italian), the rafanata is a horseradish- and pecorino-flavoured frittata-style dish from the Italian region of Basilicata. Particularly common in the province of Matera, the egg-based snack is made during the winter months when fresh horseradish root is in season. The dish is also associated with carnival which takes place in February.

Using mashed instead of sliced potatoes (like the Spanish tortilla) gives it a wonderfully light and fluffy texture. It might sound like a strange combination but it really is delicious, and proves that Italian cuisine is far more varied than most of us realise.