The Rice Route

Why choose this tour

The rice fields south of Verona offer a unique experience that combines the beauty of nature, the richness of history and the pleasure of taste. The rice fields, with their expanse of water as far as the eye can see, create an evocative and relaxing landscape. They are well worth a visit.
It is a visit to an area far from mass tourism, dedicated especially to lovers of nature and genuine food. The area of the rice fields, rich in resurgence waters, is a nesting place for a variety of birds every year.
Walking through the rice fields, listening to the sound of the water and breathing in the fresh air is a regenerating experience for body and soul.
The Strada del riso is located in the lower Veronese plain, where rice cultivation was introduced in the 15th century.
A visit to the rice fields of southern Verona is an unforgettable experience for those who love nature, good food and local traditions.

Details

Rice growing in this area has ancient origins and has shaped the territory and local traditions.
The guided tour introduces us to the cultivation and processing of rice in the Po Valley, where rice fields still exist today, albeit in a reduced form.
The history of rice began more than 10,000 years ago, probably on the slopes of the Himalayas. In Italy it is said to have been introduced by the Arabs, some say by the Aragonese, others by the Venetians via the Orient.
The result was the creation of large estates where the owners spent the summer and part of the autumn, combining the peace and quiet of the countryside with the supervision of agricultural work. Splendid villas surrounded by gardens and many hectares of land were built on these estates.
Today, Vialone Nano and Carnaroli are cultivated in the Veronese plain.
Vialone Nano, created in 1937 by crossing Vialone and Nano, has a rounded grain with a high amylose content. It is one of the best qualities for its great versatility in cooking. In 1996, Vialone Nano obtained the I.G.P. certification, which means that the product offers guarantees of quality thanks to its cultivation and processing methods.
Carnaroli was created in 1945 from a cross between Vialone and Leoncino. It has a long, coarse grain, low glutinosity and high amylose content, which guarantees high cooking resistance.
An interesting aspect of this cereal is its structure. Rice is in fact covered with an inedible husk that must be removed before it can be made edible. In the rice mill, with the help of the husk, this process finally takes place.
During a guided tour of the paddy field area, there is the opportunity to visit one of several rice mills where, alongside modern rice processing equipment, equipment from the early 17th century is still in place and in perfect working order.
Numerous farms offer the opportunity to taste Vialone Nano Veronese and Carnaroli rice. Book your private visit to the ricefields!