Vialone Nano

Vialone Nano is a variety of rice originating from Italy, specifically from the Veneto region. It is one of the many types of Italian rice used in the preparation of risotto, a traditional Italian dish.

History

Vialone Nano was first cultivated in the 1930s by an Italian agronomist named Nazario Nano. It was named after the town of Vialone, located in the province of Verona, where it was first grown.

Characteristics

Vialone Nano is a medium-grain rice, with grains that are shorter and rounder than those of other Italian rice varieties such as Arborio and Carnaroli. It has a high starch content, which gives risotto its characteristic creamy texture.

Vialone Nano absorbs flavors well, making it ideal for risotto and other dishes that require the rice to absorb a lot of liquid. It also cooks quickly, typically in about 14 minutes, which is faster than most other risotto rice varieties.

Cultivation

Vialone Nano is primarily grown in the Veneto region of Italy, particularly in the provinces of Verona and Padua. It is a Protected Geographical Indication (PGI) product, which means that only rice grown in this specific region can be officially labeled as Vialone Nano.

Culinary Uses

In addition to risotto, Vialone Nano is also used in the preparation of other Italian dishes such as Risi e Bisi (rice and peas) and Torta di Riso (rice cake). It is also often used in soups and salads.

See Also

• Italian cuisine
• Risotto
• Arborio rice
• Carnaroli

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