NANO VIALONE VERONESE PGI RICE

Nano Vialone Veronese PGI rice: the first rice to have obtained the PGI mark from the European Union for rigorous compliance with cultivation and processing rules. Production standards that guarantee the authenticity, fragrance and excellent gastronomic yield of this renowned rice.

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PROMOTER

Consortium for the protection of Nano Vialone Veronese PGI rice

It brings together all the companies involved in the production of this PGI excellence. It monitors the purity of the variety, the cultivation, processing and presentation methods of this rice for consumption, ensuring compliance with the Production Regulations approved and registered by the European Community.

TERRITORY OF ORIGIN

The earth, the water, the time.

The Vialone Veronese PGI Nano Rice is born in the Veronese plain, from lands irrigated with pure spring water. Flat lands, ideal for sowing because they allow water, a source of life for the rice field, to flood the fields evenly.
In fact, in the life of this specialty, floods and dry periods alternate, expertly regulated by the rice grower, to accompany the growth of the rice, from the dawn of spring to the beginning of autumn.

GO TO THE PROMOTER'S WEBSITE

PRODUCTS

Unique. In appearance and flavor.

    NANO VIALONE VERONESE PGI RICE

    Nano Vialone Veronese PGI Rice comes from rice obtained from rigorously selected seeds of the japonica species of the Vialone Nano variety.
    It has a medium-sized grain, white in colour, round and semi-long in shape, which reveals a sort of central "pearl".
    Much loved in the kitchen, Nano Vialone Veronese Rice absorbs seasonings well and has an excellent cooking performance. Characteristics that make it perfect for preparing risottos.

CERTIFICATIONS AND PROTECTION METHODS

Protected Geographical Indication

Nano Vialone Veronese PGI Rice is a Protected Geographical Indication. A certification that identifies a product whose geographical origin is attributable to a given quality, reputation or other characteristics and whose production takes place in the defined geographical area for at least one of its phases.

RICETTE

Innamorati al primo assaggio.

Fresh and Aged Asiago PDO Fondue

Prepare the sauce by boiling the Recioto della Valpolicella DOCG until it has lost its alcohol. Prepare the necessities for a bain-marie cooking: a bowl, saucepan, whisk, and a nonstick pan. Pour the milk into the bowl. Add the Asiago PDO Fresh and Aged cheese cut into small pieces and then let them sit in the refrigerator for 2 hours so that the cheeses soften in the milk.
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Cream of Vialone Nano Veronese PGI Rice

Pour the milk into a saucepan and boil it with the cinnamon stick and vanilla extract.
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Lasagna with Asiago PDO, pumpkin and leeks

Preheat the oven to 180°C. Slice the pumpkin, remove the rind and seeds. Cook until soft. Let it cool and then mash it with a fork or immersion blender to a smooth consistency. Add pepper, salt and oil and set aside.
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SCOPRI TUTTE LE RICETTE
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