Riso Nano Vialone Veronese PGI

Description

The Riso Nano Vialone Veronese PGI refers to the product obtained from the processing of carefully selected grains belonging to the Oryza sativa L. cereal species, Japonica subspecies, Vialone Nano variety.

Production Method

The rice field cannot remain on the same piece of land for more than six consecutive years, after which the land must rest for two years. Before the use of authorised herbicides, the fight against weeds must first be attempted with good cultivation practices, the regulation of the water in the rice fields and targeted tillage methods. Fertilization must be aimed at obtaining healthy and ripe grains and maximum production per hectare must not exceed 7 tons. Sowing takes place directly in the fields and is carried out at the end of April. The water is then introduced into the fields, where the seeds will germinate under water. From this moment on, flooding and drying out, carefully regulated by the rice grower, will be carried out throughout the growing cycle of the plant - 155 days - allowing the plant to anchor itself more firmly to the ground. Harvesting generally begins at the beginning of autumn, when the rice has reached the right level of ripening: combine harvesters enter the paddy field and cut the stems rapidly, gathering the ears and shells. The drying process must take place in dryers that are able to uniformly reduce the moisture percentage in the grains (12.5%), reducing the possible contamination of the rice-grain involucres with any residual fuels or extraneous smells to a minimum. Once the grains have been removed from the external layers, they are first bleached with a simple mechanical rubbing process, before undergoing a selection process and then packaging.

Appearance and Flavour

The grains of Riso Nano Vialone Veronese PGI have an evident pointed end, a stubby head and rounded sides. The grains are medium sized; when sold, they are white, free from stripes and with an extended central “pearl”.

Gastronomy

Riso Nano Vialone Veronese PGI must be kept in a cool, dry place, away from direct sunlight. Due to its organoleptic properties - resistance to cooking and versatility - this particular rice is considered by international chefs to be one of the best quality varieties in the world. It is ideal for making creamy and well-separated risotto, minestrone soups, salads and cakes. It is the protagonist of many recipes from Verona, such as tastasale (salami pasta) or risotto all’isolana (veal and pork risotto sprinkled with cinnamon-spiced cheese). Another culinary delicacy is risotto col pessin, prepared with the fish from the rice fields.

Marketing

The product is marketed as Riso Nano Vialone Veronese PGI. It is sold in suitable bags of 0.5, 1, 2 and 5 kg.

Distinctive Features

Thanks to rigorous production standards, Riso Nano Vialone Veronese PGI offers genuineness, fragrance and excellent results in cooking.

History

Rice cultivation in the area that today corresponds to the Province of Verona has ancient origins; in fact, rice fields were already being planted in the XIII century, with extensive deforestation and land reclamation. The Vialone Nano rice variety was created by the rice cultivation experiment station in Vercelli, through the hybridisation of the Nano and Vialone rice varieties; the cultivation of this new variety began in 1937 and it was introduced into the Province of Verona in 1945. Out of the more than 24 varieties of rice grown in Italy, the Nano Vialone constitutes, for its age, the second national cultivation, preceded only by Balilla variety.

Production Area

The production area of Riso Nano Vialone Veronese PGI is within 24 municipalities in the Province of Verona, in the Veneto region.

Operators: 27
Production(KG): 154.372
Turnover(MLN€): 0,32
Surface(HA): 615,61