Gazzani Vialone Nano (Risotto, Soups)Print This Page
With origins in the Lombardy and Piedmont regions, rice is taken as seriously in northern Italy as egg pasta is in Emilia-Romagna and mozzarella is in Campania. Artisanal producers dry the rice in the hull for at least three months, which pulls some liquid out of it. Consequently, it is able to absorb a lot of liquid (and flavor) during the cooking process while still maintaining its structure.
Vialone Nano (nano means “dwarf” in Italian) has a shorter and rounder make-up than that of Carnaroli, which is typically used for risotto. Vialone Nano is often used in hearty soups, and in the classic Venetian dish risi e bisi (dialect for “rice and peas”)