Risciola is a traditional dish from the Campania region in Italy. It is a type of rice cake that is typically made during the Easter season. This delicious dessert can be found in various towns and communes of Campania, including Naples, Salerno, and Avellino.

To make Risciola, you will need ingredients such as Arborio rice, milk, sugar, eggs, lemon zest, and vanilla extract. The rice is cooked in milk until it becomes creamy, then mixed with sugar, eggs, lemon zest, and vanilla extract. The mixture is poured into a cake pan and baked until golden and set. Once cooled, the Risciola is cut into slices and served.

Risciola is a recognized traditional food product (PAT) in Campania. This recognition ensures that the dish is made following specific traditional methods and using local ingredients. The specifications for Risciola include the use of Arborio rice, which is a short-grain rice variety known for its creamy texture, and the inclusion of lemon zest, which adds a refreshing citrus flavor to the dessert.

– “Risciola: la ricetta campana per Pasqua” – Giallo Zafferano (giallozafferano.it)
– “Risciola” – Prodotti Agroalimentari Tradizionali della Campania (pat.campania.it)