The company Riccò has been operating for over thirty years in the ancient Corte Sacco, located in the beautiful plain south of Verona, marked by the European brand IGP, where the prestigious Vialone Nano veronese rice is grown. The territory is rich in sources, whose clear, unspoiled waters, grow and protect the precious rice plants until harvest time.
The Vialone nano is considered to be the best rice to obtain a good "risotto". Born in 1937 by crossing the "Vialone" and "Nano" varieties, it is one of the most prestigious Italian rices. Its excellent baking behavior and its organoleptic qualities make it the best international chefs' favorite rice. This rice variety was introduced in the fertile plain of Verona in 1945 and since 1979 it is protected by the Vialone Nano Veronese Rice Consortium. In 1996 it was the first rice in Europe to obtain the IGP brand (Protected Geographical Indication), which guarantees and protects its characteristics and quality.
It is a variety of highly appreciated rice, originally produced in the province of Vercelli but nowadays spread all over Italy. Born in 1945, crossing the varieties "Vialone" and "Lencino", it is a Japonica classy rice with an elongated body and slightly sweet taste. It has an excellent baking behavior that takes a few more minutes than other rice varieties. Its low tendency to lose starch during cooking, coupled with the ability to absorb liquids during scrubbing, make it one of the most prestigious Italian rices.
Produced in our fields, located in the IGP area, under our direct surveillance.
Processed in our laboratories to assure all quality standards.
Sold through our large retail distribution and our online store.
In the last twenty years rice dry cultivation has begun, a very good biological practice because it is associated with less environmental impact resulting from lower water consumption and the absence of weeds. This method of sowing is also a valuable aid in the fight against red rice, which can reduce the crop by 25% if the problem is underestimated. The rice is sown in parallel files to a few centimeteres deep.
When the first leaves emerge from rice seeds, the paddy is temporarily flooded with a water layer of about 1-5 cm to allow the seeds to root in the best way. The operation will be repeated as needed throughout the plant development cycle. This method significantly reduces water consumption, the intake of nitrates and herbicides into the underlying soil and the spread of mosquitoes to other insects whose development is related to water.
Thanks to the dry method, harvesting is beneficial because rubberized machinery can be used. Transportations are also carried out with wheeled vehicles, no longer tractors and wagons specially equipped with iron wheels and spikes. Rice collection operations, which require so much time and energy, are usually done in the months of September-October.
Rice processing is crucial for the quality result. After being separated from the impurities, the grain is released from the hard shell that covers it, which represents 20% of the weight. Then it goes to the "bleaching" phase that takes place by abrasion obtaining by first a semi-integral grain and, therefore, upon completion of the operation, a grain with that coloration that distinguishes it among the cereals. Broken grains and processing waste are used to prepare animal feed. At the end of the treatment cycle, white rice represents 60% of the original mass and is ready for packaging and to satisfy the palates.