Vialone Nano, type of rice found by chance, according to legends, in the farm of Sant’Alessio in 1920, where among other types of Italian rice and diversified crops, three black ears stood out. In reality, its introduction into agriculture dates back to 1937, when the Vercelli experimental station crossed the Vialone and Nano varieties.
This species was introduced in 1945 in the province of Verona, which is still characterized by it today, having also given rise to an Italian IGP consortium and the “Vialone Nano rice road”. Here the seeds are initially grown by immersion in spring water (a peculiar characteristic), then undergoing, alternatively, periods of floods and of “dry periods”.
It features grains with a pronounced tooth shape and rounded section, together with Carnaroli it is most suitable for preparing risottos, also containing a high amount of amylose and therefore able to hold cooking. Compared to its princely “cousin” it is preferable in softer and creamed dishes “with the wave texture”.
In traditional Po Valley cuisine and in the city of Romeo and Juliet it is often used in timbales, tastasale (typical recipe), pumpkin risotto, fish and frogs.
