Official Tourist Information Site of the Piacenza local editorial office

LA BOMBA AD RIS (Piacentina rice bomb)


Traditional dish prepared for the 15th of August, period in which the meats are softer, the “bomb” is a compound of rice where a sauce made of pigeon meat with mushrooms is enclosed.
Tradition has it that Elisabetta Farnese, Queen of Spain, was fond of it and asked to have it always on her table.

Main dish

(for 6-8 people):
for the inside:
2 pigeons
25 grs. of dried mushrooms
100 gr of butter
salt and pepper
a bay leaf
1 spring onion
nutmeg to taste

For the rice
800 gr of rice
100 gr of grated Grana Piacentino cheese
1 egg
enough breadcrumbs


Finely chop the spring onion and brown it with 50 gr. of butter, then add the pigeons, which you have previously cleaned, washed, cut into pieces and boned, and let them pass a little in the seasoning obtained with the addition of salt, pepper and nutmeg (if you want to season them further add some sausage).
After about 15 minutes of cooking, add the mushrooms (soaked in warm water) and the bay leaf: cook everything over low heat. If necessary, pour in a few tablespoons of broth. In the meantime, grease a high-sided mold with butter and sprinkle it with breadcrumbs: it will be the container of your bomb.
Cook the rice in abundant salted water until “al dente”, drain it, mix it with an egg and season it with the remaining butter and cheese. Pour half of the mixture obtained into the buttered form so as to leave space in the center, where you will place the pigeons with their sauce. Cover with the remaining rice and sprinkle the surface with breadcrumbs and butter flakes. Brown in a hot oven. When cooked, leave to rest for about 10 minutes and then turn out onto a serving plate and serve at table.