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Panissa vercellese

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description Panissa vercellese Overview

Panissa vercellese is a traditional rice and bean dish from Vercelli in Piedmont, northern Italy. It consists of Arborio or Carnaroli rice cooked with borlotti beans, salame della duja (a local pork salami preserved in lard), onions, and sometimes local Barbera or Bonarda red wine. The dish originated as peasant food utilizing ingredients available in the rice-growing plains of the Po Valley and remains a staple of Piedmontese cuisine, particularly in the province of Vercelli.

help Panissa vercellese FAQ

What is salame della duja in Panissa vercellese?

Salame della duja is a traditional Piedmontese pork salami that is uniquely preserved submerged in a pot of lard (known as *duja*). It is a crucial ingredient in Panissa vercellese, providing a rich, savory, and slightly tangy pork flavor to the rice and beans.

What type of rice is used to make Panissa vercellese?

Being a traditional dish from Vercelli—a major rice-producing area in Italy—Panissa vercellese uses local medium-grain Carnaroli or Arborio rice. These Italian rices release starch as they cook, giving the dish a creamy texture similar to risotto.

What kind of beans go into Panissa vercellese?

The dish specifically utilizes borlotti beans (also known as cranberry beans), which are cooked until tender and creamy. The starchy nature of the borlotti beans blends perfectly with the Arborio rice and red wine to create a thick, hearty texture.

What type of wine is used to cook Panissa vercellese?

Authentic recipes call for local Piedmontese red wines to deglaze the pan and flavor the rice. Specifically, a dry Barbera or Bonarda from the region is simmered into the dish to balance the richness of the pork fat and beans.

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