Rizzuola (or rizzola), along with its sister ravazzata, is for many the real “Lady” of Palermo s rotisserie . As ravazzata, rizzuola is stuffed with a meat sauce and peas, with starch dissolved in water to let it thicken, the difference is in the cooking, this delicacy is fried: almost a full meal! It is coated as arancini and other fried specialties using bread crumbs. The combination of meat sauce and sweet crispy brioche gives to rizzuola a unique and inimitable balance. Special characteristic: a small button of fried brioche dough above its golden livery.
(Foto ©Vincenzo Puglisi per Crocche.it)