How to prepare
½ red cabbage
0.5 g bicarbonate of soda
250 g Riso Nano Vialone Veronese
Extra virgin olive oil
salt and pepper
smoked fish, thinly sliced into a carpaccio (salmon, trout, mackerel)
For the sour cream
200 g cream
1 tsp lemon juice
Reasons to love Riso Nano Vialone Veronese PGI
From absorbing the mineral-rich soil in the plains of Verona to soaking up sauces on the plate, Riso Nano Vialone Veronese PGI is not only perfect for risottos, but is also the foundation of choice for a wide variety of rice-based dishes.
It is cultivated using traditional techniques that protect the nourishing qualities of the soil and water. Crop rotation and careful regulation of the flooding and drying ensure a healthy plant that produces quality grains of rice.
The rice is traditionally cooked and served in the all'onda style, defined by a creamy, wavy texture that readily blends with flavours.
Discover the story
Riso Nano Vialone Veronese PGI is produced according to traditions that date back to the 16th century.Riso Nano Vialone Veronese PGI