Of all the food and wine products from the Emilia-Romagna region, the wholesomeness of PGI Riso del Delta Del Po rice sets it apart.
Grown in the rural areas of the Ferrara and Rovigo provinces, this ancient grain of Eastern origin affords special organoleptic properties, making it a recommended component of a healthy diet.
Belonging to the ‘Japonica’ type from the Superfine rice group, this particular variety of rice has a large, clear and compact grain, which may be white, or brown when whole-grain. The plots of land where this rice grows play an essential role: with its slow draining capacity and high salinity, as well as being highly fertile owing to the minerals in the soil, this land grants the rice its distinctive aroma and savouriness, greater resistance during cooking and a high protein content in every grain.
Po Delta valley rice production is subject to the specifications stipulated by the Consorzio di Tutela del Riso del Delta del Po IGP consortium, and is divided into four different varieties: Volano, Baldo, Arborio and Carnaroli. The first three are ideal for making risottos, rice timbales and ‘supplì’, rice balls covered in breadcrumbs and fried, whilst the latter is particularly well-suited to making exquisite risottos.
In cuisine
From starters to desserts, rice can be used to make a full course meal. Few other ingredients are so versatile in the kitchen. That said, it is important to know which variety to use depending on the dish you're making.
