It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil.

[2] With a ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products (PAT).

[citation needed] 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.

[5] Rafanata is traditionally a dish linked to the Carnival festivities, prepared from the feast of Saint Anthony (January 17) until Shrove Tuesday.