Risotto Riso Vialone Nano | Riseria Gazzani

Vialone Nano rice comes from Veneto in northeast Italy, where it is the most popular variety to use in risottos.

It has a slightly longer grain than Arborio, but shorter and fatter than Carnaroli, that absorbs more liquid than equivalent rices (for maximum flavour) and retains its shape during cooking.

Vialone Nano produces a more silky, loose risotto Italians refer to as all'onda (wavy).

The legacy of Riseria Gazzani traces back centuries to the Renaissance era in Vigasio, Verona. The mill’s origins, dating between the late 15th and early 16th centuries, mark the inception of agricultural activity in the region, evolving into a rice mill that persists to this day.

At Riseria Gazzani, each day is dedicated to preserving the tradition of artisanal rice processing. The grains cultivated on our pristine land impart not only goodness but also well-being. 

With reverence for the past and a vision for the future, Riseria Gazzani remains steadfast in its dedication to producing quality rice products. Their history is a testament to the enduring connection between land, tradition, and the artistry of rice cultivation