Fresh Lucanian Horseradish and Horseradish Preserve

The horseradish is also known as cren or barbaforte. It is a root rich in vitamins, essential minerals, and also has great anti-inflammatory and antibiotic properties. In Basilicata, horseradish is used in cooking by grating the root. A classic recipe is the one made during the carnival season: the omelet called "rafanata". It is also widely used, still grated, on a good plate of pasta dressed with meat ragù. In fact, the Lucanians make extensive use of it, when in season, also on pasta with tomato sauce, or with pasta and legumes. Some chefs use it on grilled fish.When whole, the root does not have a particular aroma, but when cut, chopped, or grated, it releases very strong and irritating fumes for the eyes and nasal mucous membranes, similar to what happens when slicing onions.
It has a strong and slightly spicy flavor.

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