Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory
Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory

Riso Vialone Nano della Corte Ba' Award-Winning Rice Factory

Regular price $13.80
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A regional speciality of the lower Veronese area, Verona Vialone Nano IGP rice is a renowned variety thanks to its versatility for all types of risotto. It has a small, round grain, great absorption and growth capacity, while maintaining a low degree of glutinosity.
Corte Bà Vialone Nano rice is cultivated with respect for the land in an area of springs in the lower Veronese area, and is enhanced bythe slow and methodical working of pestles, which has nothing to do with the rapid modern machinery that damages the rice's outstanding features. Corte Bà Vialone Nano rice boasts unique organoleptic properties, which every rice enthusiast will want on his or her table.

Corte Bà Farm has been growing organic rice for generations. The varieties are: Carnaroli and Vialone Nano.

Corte Bà, a small family-run farm, is located in the Po valley between Lake Garda, the hills of Verona and Mantua. Its main production is rice, which has been cultivated for generations using ecologically compatible agronomic systems (natural fertilizers, crop rotations, free from foreign substances). The particular geographical location in an area of natural springs provides very clean water to further guarantee quality. The cultivated rice varieties are Vialone Nano - in the IGP production area - and Carnaroli, most suited to making traditional Italian risottos. Commitment to cultivation and the rice variety alone are not enough to clearly define the excellence of this product; the final result is achieved largely thanks to the traditional processing in a seventeenth century rice husker. The rice mill, in addition to its modern machinery of course, still preserves the ancient processing system of working with pestles: metal lined wooden tips that slowly turn the rough rice in the depressions carved into the marble. The only downside is having to work manually, but the result is an excellent, unique product. The rice does not overheat during processing and its sensory characteristics are left unaltered, also maintained for a long time by preservation in a protective environment.


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