Vialone Nano is one of the most prized Italian varieties, created in 1937 as a cross between two widely spread varieties, Vialone and Nano (named after the plant's height). It is a semi-fine rice, meaning it is round and medium-length, making it suitable for timbales, appetizers, and lightly creamed risottos. It has a high capacity to absorb seasonings and performs well in cooking. Pairings: Cà Vecchia's Vialone Nano rice has a delicately herbaceous flavor. It is recommended for preparing risottos, as well as timbales and rice salads. Storage: Keep in a dry and dark place. Processing: The recently opened Cà Vecchia rice mill processes the rice grains harvested in the areas to the left of the Mincio in the province of Mantua. Several months are allowed to pass from the harvesting to the processing phase to enhance the qualities of the grains. The rice is carefully cleaned to avoid the presence of foreign bodies or broken grains, ensuring the flavor and properties of the final product are not altered.
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Vialone Nano is one of the most prized Italian varieties, created in 1937 as a cross between two widely spread varieties, Vialone and Nano (named after the plant's height). It is a semi-fine rice, meaning it is round and medium-length, making it suitable for timbales, appetizers, and lightly creamed risottos. It has a high capacity to absorb seasonings and performs well in cooking. Pairings: Cà Vecchia's Vialone Nano rice has a delicately herbaceous flavor. It is recommended for preparing risottos, as well as timbales and rice salads. Storage: Keep in a dry and dark place. Processing: The recently opened Cà Vecchia rice mill processes the rice grains harvested in the areas to the left of the Mincio in the province of Mantua. Several months are allowed to pass from the harvesting to the processing phase to enhance the qualities of the grains. The rice is carefully cleaned to avoid the presence of foreign bodies or broken grains, ensuring the flavor and properties of the final product are not altered.
