This is a preview of the content in our Italian Food Decoder app. Get the app to:
Build a list of your own favourites
Search the contents with full-text search functionality
... and more!
savarin di riso
risotto enveloped in ham with ragù
There are several recipes for this speciality of Parma. Generally it's a Parmesan risotto, turned out of a mould, wrapped in cooked ham and topped with veal polpettini and porcini ragù; some use tongue instead.