Bomba di riso

Brisla Trattoria, Strada Luigi Carlo Farini 41/a, is a contemporary trattoria with a MICHELIN Bib Gourmand. The Guide's inspectors praise "the bomba di riso (stuffed rice pie) with pigeon ragù", its fresh pasta and its roast meats. It closes Monday and Tuesday. Phone +39 334 896 3990.

• Bomba di riso with pigeon ragù: €22, cooking time 25 minutes.
• Start with anolini in brodo (€14 there) while the bomba bakes.
• Brisla also lists culatello at €22 and a horse carpaccio at €16.

Prices from Brisla's website menu, read September 29, 2026. It sits on Strada Farini, so the aperitivo walk ends at its door.

You will read that bomba di riso descends from the grand baked rice dishes of the Farnese court. It may. But we found no primary source for it, only restaurant and food-site retellings, so we do not print it as fact. What is documented is that the dish is old, rural in its pigeon filling, and rare today.

Do not confuse it with a savarin di riso, a baked rice ring that Ristorante Cocchi lists on its September 27, 2026 menu. A savarin is a rice ring; it is not the pigeon bomba.

• Book, and say you want the bomba, so the kitchen is ready. The 25-minute cooking time is printed on the menu.
• Order it as your main course. It is dense; one per person is plenty after a light starter.
• If pigeon is not for you, skip it: the ragù is the point.

Drink a red: a dry Lambrusco or a Colli di Parma rosso works (see Lambrusco and Malvasia).

Three reasons, all practical. It must be made to order or it dries out. It needs pigeon, which few butchers stock. And it takes a mold and 25 minutes of oven time for one plate, in trattorie that turn tables fast. That is why, of the menus we checked on September 29, 2026 (Tribunale, Ai Due Platani, Cocchi and Brisla), only Brisla listed it. If you find it elsewhere, tell us.