Rice of the Po delta PGI - Carnaroli

Product weight: 1 kg

Producer: Gradi Riso - Terra del Riso

Bag packaged in a protected atmosphere

On the side is illustrated the rice cultivation process of the Po Delta PGI with the historical photo of the mondine going to the rice fields.

Rice of the Po delta PGI - Carnaroli

€6.90

PGI Po Delta Rice refers to the product obtained from the cereal belonging to the species Oryza sativa L., subspecies Japonica, Superfino group, in the varieties: Carnaroli, Arborio, Baldo, Volano, Caravaggio, Cammeo, Keope, Telemaco and Karnak.

This is the version of Carnaroli rice that has a large, crystalline, compact grain, rich in minerals and with a high protein content. Thanks mainly to the soils, which are characterized by high salinity, mineral fertility and potassium, especially due to the slow draining capacity of the soil.

As a result, the rice grain takes on a distinct aroma, with more savory notes than other rices and has a higher cooking strength.
The production area of the Riso del Delta del Po PGI includes the territories of the municipalities of Ariano nel Polesine, Porto Viro, Taglio di Po, Porto Tolle, Corbola, Papozze, Rosolina and Loreo, in the province of Rovigo in the Veneto region, and the municipalities of Comacchio, Goro, Codigoro, Lagosanto, Massa Fiscaglia, Migliaro, Migliarino, Ostellato, Mesola, Jolanda di Savoia and Berra, in the province of Ferrara, in the Emilia-Romagna region.
All cultivation and processing operations are aimed at guaranteeing the quality, tradition and traceability of the product. The high natural fertility of the land and the particular climate often make the use of fertilizer superfluous, which is used only when necessary. The seeds must come from selected and certified batches. The rice field cannot insist on the same land for more than eight years, after which it will have to rotate for at least two years. The sowing takes place in late spring (May) while the harvest takes place in September / October. For the drying phase, dryers are allowed that do not leave combustion residues or foreign odors on the glumellae. Dried rice must have a moisture content of less than 14%. All processing steps must take place in authorized and controlled establishments.
The first official document on rice dates back to 1475; in it Galeazzo Maria Sforza, Duke of Milan, sends a precious load of rice to Ercole I d'Este, Duke of Ferrara, praising its virtues. The Este family's choice to invest in rice cultivation proved providential: the new land, together with the climate, proved to be particularly suitable for hosting the prized white grains. Between the eighteenth and nineteenth centuries, important Venetian families initiated further reclamation works whose aim was to extend the rice fields throughout the delta territory, contributing to the valorisation of these areas still poised between land and water. Its qualities were certified in 1950 by a declaration from the Head of the Department of the Departmental Agricultural Inspectorate of the Venetian Region, Viscardo Montanari, who extolled its qualities, considering it among the finest in Italy. The disastrous floods of the 1950s and 1960s dealt a severe blow to the spread of rice cultivation, which only recovered in the 1990s, and then continued into the new millennium with PGI recognition and the birth of the Protection Consortium.
Due to its aroma and greater resistance to cooking, it is excellent in the preparation of various recipes, from soups to typical risottos and even desserts. The recipes of "eel risotto", "radicchio risotto", "lambrusco risotto" are famous, as well as the timeless classics with Porcini or Saffron. Try it in the preparation of Bomba di riso, a typical traditional dish from Reggio Emilia. Also excellent for preparing rice cake.