Produced within the Veneto region, Riso Nano Vialone Veronese refers to rice of the Japonica type and Vialone Nano variety grown in the fertile Verona karst plains spread between the Tione, Tartaro and Adige rivers.
Drawing its nutritional qualities from the purity of these waters and mineral-rich soil, Verona rice preserves its distinctive flavor and aroma for a long time and doesn't deteriorate easily. It has a slightly darker tone, and it cannot be easily overcooked, which makes it perfect for risotto dishes but it is also used for various salads, soups and even desserts.
One of the classic Venetian dishes prepared with Nano Vialone is the famous Risi e Bisi, rice with green peas. In Veneto, rice is typically served all'onda, cooked in just enough water to become creamy but still remains al dente and not too mushy.
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Risotto Amarone
Risotto Amarone is a traditional Veronese dish made with two key ingredients – Vialone Nano rice and Amarone red wine. Besides those two, the risotto ... Read more
Risotto in cantina
Risotto in cantina is a unique Italian rice dish originating from the Veneto region. Also known as risotto of the wine cellar, it’s made by preparing a simple risotto ... Read more
Riso e salvia
Riso e salvia is a traditional dish originating from Lombardy. It’s usually made with a combination of short-grain rice (Arborio, Carnaroli, or Vialone Nano), butter,... Read more
Risotto con panna e rucola
Risotto con panna e rucola is a traditional rice dish originating from Italy. It’s usually made with a combination of risotto rice, stock, onions, butter, grated ... Read more
