At Carnival, the Lucanian horseradish is worth everything.
Carnival is approaching, and so is the time for rafanata in Basilicata.
Of horseradish, also known as creamy or hot root, the roots are used in cooking.
The Lucanians use and appreciate it especially during the period when it is harvested fresh, that is, in autumn and winter, in various culinary preparations: from the typical rafanata (omelet with sausage and grated horseradish) to its use as a condiment instead of cheese or alongside it on a nice plate of pasta with ragù (indicated the ferri elli). In both cases, horseradish is used grated, even coarsely.
Some chefs also use it on roasted or baked fish.
It is also made into a sauce (horseradish sauce) to be used when the natural time for having it fresh has passed.
On the beneficial properties of this root, various authoritative sources extol its qualities.
Low in calories, it is very rich in vitamin C (known for helping the immune system, collagen formation, reducing fatigue, and iron absorption). It contains more than oranges and more than kiwis.
It is also:
- source of potassium (nervous system, muscle function, blood pressure)
- source of fiber (regulation of intestinal transit, satiety)
And finally contains:
- calcium
- magnesium
- antioxidants
- glucosinolates (compounds with antitumor properties)
(Source: Louis Bonduelle Foundation)
Last tidbit: it seems that, as testified by the Greek philosopher Demosthenes (fourth century BC), it is also a powerful aphrodisiac.
Buy fresh Lucanian horseradish here
