Luganega da riso, also known as trevigiana bianca da riso is a special variety of sausage from Treviso, prepared with finely minced lean parts of pork belly flavored with salt, pepper, and the famous dosa from Treviso - a special spice mixture made with coriander, cassia cinnamon, ceylon cinnamon, macis flower, nutmeg, black pepper, cloves, and powdered porcini mushrooms.

The filling is then packed into a pork bowel and tied every 8-10 cm. Luganega da riso is not cured - traditionally, it was used to prepare rice soup, and today it is usually used to flavor risottos.