Nano Vialone Veronese rice PGI

Nano Vialone Veronese PGI rice: the first rice to be awarded the PGI mark by the European Union for strict compliance with cultivation and processing specifications. Production standards that guarantee the authenticity, fragrance and high gastronomic value of this renowned rice.

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PROMOTOR

Consortium for the protection of Nano Vialone Veronese PGI Rice

A consortium of companies producing this PGI rice of excellence. Experts from the consortium supervise the purity of the rice, the cultivation methods used, how it is processed and presented for consumption, ensuring compliance with the Product Specifications approved and registered by the EEC.

THE AREA OF ORIGIN

Earth, water, weather.

Nano Vialone Veronese PGI Rice is grown in the plains of Verona, in fields irrigated with pure spring water. These plains are ideal for planting rice as the water, the life source of any paddy field, floods the fields evenly.
The rice farmers expertly alternate flooding and dry spells as they tend the crop from the start of spring to early autumn.

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PRODUCTS

Unique. A rice that tastes and looks unique.

    Nano Vialone Veronese PGI rice

    Nano Vialone Veronese PGI rice is obtained from meticulously selected seeds of the japonica species.
    This white rice has a round, semi-long, medium-sized kernel with a "pearl" in the middle.
    A favourite in the kitchen, Nano Vialone Veronese Rice absorbs seasoning well and maintains its consistency when cooked. These characteristics make it perfect for risotto.

CERTIFICATION

Protected Geographical Indication

Nano Vialone Veronese PGI Rice is a Protected Geographical Indication product. This certification indicates a product from a specific place, region or country, whose given quality, reputation or other characteristics are essentially attributable to its geographical origin, and for which at least one of the production steps takes place in the defined geographical area.

RECIPES

Love at first taste.

Veneto PDO Olive Oil Martini Cocktail

Pour 200 ml gin into a jug and then the Evo Veneto PDO oil. Stir with a bar spoon and place the container in the freezer.  As the oil freezes, it will separate from the gin, forming a film at the top of the jug.
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Puff pastry triangles with pears and Asiago PDO Vecchio

Preheat the oven to 200°. Meanwhile, peel the pears, remove the stones and dice them. Grate the Asiago PDO Vecchio and combine it in a bowl with the goat ricotta, stirring until the mixture is lump-free.
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Amarone DOCG sorbet

Preparation of the syrup: In a saucepan, dissolve the sugar in the water over medium heat. Stir continuously until the sugar has completely dissolved. Bring the mixture to the boil and let it boil for 2-3 minutes. Then remove from the heat and allow to cool completely. In a large bowl, now sift the flour and add the salt. Gradually pour in the activated yeast and start kneading.
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