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Torta di riso

Torta di riso

Rustic, made with rice, eggs and Parmesan, the rice cake is an icon of Genoese gastronomy. Born from the populated tradition, from the kitchen of grandparents here is a tasty and nutritious dish that can be consumed even today among the "sciammadde" of alleys, trattorias or restaurants.


Boil the rice in plenty of salted water. Drain and pour into a bowl, adding milk, eggs, two grated cheeses, salt, pepper to taste. Prepare the classic pasta with flour, extra virgin olive oil, water, salt and a little white wine, and cut a circular sheet to line a low edge baking dish greased with olive oil. Fill the dough with rice and fold the dough on the edges, pinching at regular intervals. Beat an egg with a little parmesan and sprinkle it on the surface of the rice, sprinkled with oil and cook in the oven at 180°.


  • 300 grams of superfine rice Arborio
  • 2 eggs
  • milk
  • 2 tablespoons parmesan cheese
  • Pecorino
  • extra virgin olive oil
  • flour
  • salt
  • pepper (nutmeg)
  • white wine

*allergen ingredients in bold