A ring of enriched rice baked in the crown-shaped savarin mould, its centre filled with creamy ragu or mushrooms. Parma borrowed the French shape and made it a Sunday dish.
The savarin mould came from 19th-century French patisserie, named for the gastronome Brillat-Savarin, and Parma's cooks turned the sweet ring savoury during the French-inflected ducal years. The rice is bound with butter, eggs and Parmigiano like the bomba's shell, baked in the ring and unmoulded with its centre filled. Old bourgeois restaurants kept it alive; Cocchi and Le Viole still send it out on porcelain.
2 editor picks for Savarin di riso in Parma, ranked by editorial score. All Parma signature dishes · Savarin di riso across every city.
Ristorante Cocchi ★ 4.6
oltretorrente · Viale Antonio Gramsci 16/A, 43126 Parma
Ristorante Cocchi has fed Parma's bourgeoisie since 1925: anolini in brodo, the trio of tortelli and, from September to April, a serious bollito trolley.
Trattoria Le Viole ★ 4.4
Baganzola · Strada Nuova di Castelnovo 60/A, 43126 Parma
Trattoria Le Viole, run since 1989 by the Petrera sisters north of Parma, plates savarin di riso and tortelli with a lightness rare in the food valley.