Vialone Nano semifino Italian rice from the Veneto

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Vialone Nano rice
Food glossary

Reviewed By

Sue Dyson and Roger McShane

Vialone Nano was first cultivated around the northern city of Verona at the end of the Second World War. This is the grain preferred above all others in the Veneto as it can absorb large quantities of liquid and produce a ‘wet' soupy style of risotto which gives the typical All'onda or wavy texture to the dish.
It is classified as a semi-fino rice because it is short and fat compared to the longer, thinner carnaroli.
You can order one of the finest example of vialone nano rice (organic from Ferron) by clicking on the link below.
 
     
   
     


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