Editorial Reviews:
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One of the oldest "riserie", rice mills, in Italy, Gazzani has been producing its superfine rice since 1648. Marco Soave, who inherited the ancient stone mill and the estate a few years ago, still uses the century old machineries for all the phases of productions. The mill is located in Vignasio, near Verona, in the Veneto region, where most of the rice production comes from in Italy and sits on the river Graicella, where a sandy soil and abundance of spring water set perfect conditions for rice cultivation. A visit to the old plant offers a highly emotional experience with a view of the rice making tradition of the area. Carnaroli, Vialone Nano and Vialone Nano Pestelli are the three excellent varieties for risotto offered by Gazzani. While they are all indicated for traditional risotto recipes there are some differences to be kept in mind while choosing the perfect rice for your recipe: Carnaroli is often referred to as the "caviar" of rice with a high starch content and a creamy consistency, the kernels are longer and thinner than Vialone Nano and makes and will grant success to any classic risotto preparation Vialone Nano has thicker shorter grains and absorbs condiments very well. Finally, Vialone Nano Pestelli, has a coarser darker appearance reminiscent of the old times rice. The rough kernels are placed in a large marble bowl and cleaned through the mechanical, rithmical action of the Pestelli (pistons). The absence of heat preserves the protein in the rice intact. This rice has a coarser consistency and it is paricularly indicated for more rustic, hearty dishes.
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