Rice and Savoy Cabbage (known in Naples as “Virz’ e rise”) is one of the most representative dishes of Campanian “land” cuisine.
This is a thick, creamy soup made with rice and savoy cabbage.
Historically, rice was not much loved in Naples; it was jokingly called “sciacquapanza” because it was considered not very nutritious and lacking flavor compared to pasta.
To make it more appealing, people paired it with savoy cabbage, an inexpensive vegetable that resists winter cold, enriching the dish with noble scraps: the parmesan rinds. The result is a soup so thick and creamy it is almost like a risotto.
Unlike northern risottos, this preparation requires slow cooking of the cabbage, which should almost break down into a cream, into which the rice is then cooked directly to absorb its flavors.
Adding the parmesan rinds, which soften and become stringy, is the traditional touch that enriches the dish’s savory character.
On the occasion of the Sanremo Festival 2026, I chose to dedicate this recipe to Sal Da Vinci and his song “Per sempre sì”.
Like Rice and Savoy Cabbage, Sal Da Vinci’s music draws its roots from the unpretentious simplicity of Neapolitan tradition, and the marriage between rice and cabbage here is as perfect as the one told about in his song.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb savoy cabbage
- 1 2/3 cups rice (Originario or Carnaroli rice)
- 3.5 oz lardo (or cured pancetta)
- 1 onion
- 2 parmesan rinds
- 8.5 cups vegetable broth
- 1/2 cup grated Parmesan (or Pecorino Romano)
- to taste extra virgin olive oil
- to taste salt and pepper
Steps
Sauté: In a tall pot, lightly brown the chopped onion with the oil and the diced pancetta or lardo until golden.
Braising: Add the savoy cabbage cut into thin strips and let it soften over low heat. Cover with a little water or vegetable broth and let it cook for about 30–40 minutes, until very tender.
Flavoring: Halfway through cooking the cabbage, add the parmesan rinds cut into pieces to the pot.
Cooking the rice: Pour the rice directly into the cabbage. Add the broth little by little, as you would for a risotto, stirring often.
Finishing: When the rice is cooked and the mixture is creamy (it should not be a watery soup!), turn off the heat and finish with plenty of grated cheese and black pepper.
The secret: Let it rest for 2 minutes before serving; the residual heat will make the cheese rinds stringy and the dish perfect!
FAQ (Questions & Answers)
Who is Sal Da Vinci?
Sal Da Vinci (stage name of Salvatore Michael Sorrentino) is a well-known Italian singer, actor and songwriter, a central figure in contemporary Neapolitan music and theater.
His return to the competition comes 17 years after his last participation (2009) and was greeted with great enthusiasm by the Ariston audience, also thanks to the recent viral success of the single Rossetto e caffè.
Born into a family of artists (his father was Mario Da Vinci), he began performing as a child. He won the Festival di Napoli in 1994 and placed third at the Sanremo Festival in 2009 with Non riesco a farti innamorare.
