The Rice Road

Why choose this Tour

The rice fields south of Verona offer a unique experience that combines nature, history and gastronomy. The wide expanse of water creates a suggestive and relaxing landscape, perfect for a visit.

This is a destination far from mass tourism, ideal for those who love nature and authentic food. The area, rich in spring waters, is home to numerous species of nesting birds every year.

Walking through the rice fields, listening to the sound and breathing the fresh air is a regenerating experience for the body and soul.

The Rice Road is located in the lower Veronese plain, where rice cultivation was introduced in the 15th century. Visiting this region means discovering a piece of history and culture, as well as tasting excellent local products.

Tour details

Rice cultivation in this area has ancient roots and has helped shape the landscape and local traditions.

The guided tour allows you to discover the cultivation and processing of rice in the Po Valley, where the rice fields, albeit reduced compared to the past, are still active.

History of rice

The origin of rice dates back over 10,000 years, probably on the slopes of the Himalayas. In Italy, it was probably introduced by the Arabs, the Aragonese or the Venetians through the East.

This development led to the creation of large estates, where the owners spent the summer and part of the autumn, combining agricultural supervision with the pleasure of country life. Many of these properties include beautiful villas surrounded by gardens and vast cultivated areas.

The varieties of rice grown in the Veronese plain

Today, two main varieties of rice are grown in the Veronese plain:

Vialone Nano: Created in 1937 by crossing Vialone and Nano, it has a rounded grain with a high amylose content. Versatile and high quality, it is ideal for many culinary preparations. In 1996 it obtained the PGI certification, which guarantees its quality thanks to traditional cultivation and processing methods.
Carnaroli: Created in 1945 by crossing Vialone and Leoncino, it has a long and coarse grain, with low gluten content and a high content of amylose, which gives it excellent resistance to cooking.

Rice processing

Rice is wrapped in an inedible husk that must be removed before consumption. This process takes place in rice mills, where you can still see equipment dating back to the 17th century working perfectly alongside modern machinery.

During the guided tour, you can enter one of these mills to discover the stages of rice processing and learn more about traditional production methods.

Many companies also offer the opportunity to taste Vialone Nano Veronese rice and Carnaroli, for an authentic experience between taste and tradition.

Discover the culture of rice in the Veronese plain with an expert guide. Book your private tour of the rice fields now!