History of Rice in Italy
- Gianluca Deiana
- 13 hours ago
- 6 min read
History of Rice in Italy
Origins
Rice first came to Italy around the 13th–14th century via Arab traders and later through Spanish rule in southern regions like Sicily and Naples. It took root in the Po River Valley—particularly Piedmont, Lombardy, and Veneto—where the climate and water-rich plains made it ideal for cultivation.
By the Renaissance, rice was a staple in northern Italy. Monasteries and noble estates in the Lomellina and Vercelli areas began planting rice commercially, leading to its deep integration in regional dishes.
Fun Fact: Leonardo da Vinci himself worked on canal systems that helped irrigate rice paddies in Lombardy.
Where Rice Is Grown in Italy
Italy’s rice cultivation is centered in the north, especially:
Piedmont (Piemonte) – around Vercelli and Novara
Lombardy (Lombardia) – around Pavia and Mantua
Veneto – especially Verona for Vialone Nano
Some rice is also grown in Emilia-Romagna and parts of Sardinia
These flat, water-abundant areas mimic the conditions of Asian rice paddies and are ideal for short- and medium-grain rice.
Types of Italian Rice
Italy produces many types of rice, but four are kings in the kitchen:
1. Carnaroli
Often called: “The king of risotto.”
Grain: Long-ish, plump, pearly
Texture: Maintains firmness (al dente) while absorbing flavor beautifully
Use: Risotto, saffron rice, elegant rice dishes
Advantage: Harder to overcook; holds shape during slow cooking
2. Vialone Nano
Often called: “The prince of risotto.”
Grain: Round, smaller than Carnaroli
Texture: Creamy with tender bite, perfect starch release
Use: Risotto all’Amarone, seafood risotto, Risotto alla Mantovana
PDO protected (in the Verona area)
Advantage: Releases more starch than Carnaroli—very creamy results
3. Arborio
Most common internationally, especially in the U.S.
Grain: Short and fat
Texture: Creamy but less stable—can get mushy
Use: Everyday risotto, rice pudding
Advantage: Easy to find and cook, but less forgiving than Carnaroli
4. Baldo
Grain: Medium-length, translucent
Texture: Less starchy, more delicate
Use: Soups, rice salads, pilafs
Advantage: Less sticky, good for lighter preparations
Other Traditional Italian Rice Varieties:
Roma – used in stuffed vegetables and baked rice
Sant’Andrea – common in northern kitchens; great starch release
Ribe – best for timballi, supplì
Originario – very small grain, ideal for desserts, minestre, and baby food
How Italian Rice Is Used
Dish | Best Rice |
Risotto alla Milanese | Carnaroli or Vialone Nano |
Seafood Risotto | Vialone Nano |
Arancini (Sicily) | Arborio, Roma, or Carnaroli |
Supplì (Rome) | Roma or Arborio |
Rice salads (Insalata di riso) | Baldo or Ribe |
Rice puddings / Dolci di riso | Originario |
Nutritional Value of Italian Rice (100g raw)
Type | Calories | Carbs | Protein | Fat | Fiber |
Carnaroli | ~360 kcal | 78g | 6.5g | 0.5g | 1g |
Vialone Nano | ~358 kcal | 77g | 6.8g | 0.4g | 1.2g |
Arborio | ~365 kcal | 80g | 6g | 0.5g | 1g |
Note: Italian rice is naturally gluten-free, low in fat, and a good source of slow-releasing carbs.
Italian Rice Brands You Can Find in the USA (Good to Excellent)
1. Acquerello
Origin: Piedmont (Tenuta Colombara)
Rice: Aged Carnaroli (1–7 years), vacuum-packed
Known for: Elite quality, aged grains with deeper flavor
Use: Michelin-star kitchens around the world
2. Riso Gallo
One of Italy’s biggest producers
Offers Carnaroli, Arborio, and Vialone Nano
Widely available in the U.S., good quality for home cooks
3. Tenuta Margherita
Artisan rice grower from Piemonte
Offers beautifully packaged Carnaroli, Arborio, and black rice
4. La Pila (Consorzio del Riso Vialone Nano IGP)
Exclusive to Vialone Nano from Verona
PDO protected, ideal for creamy risottos
5. Principato di Lucedio
Historic monastery estate turned rice farm in Piedmont
Produces Carnaroli, Arborio, black rice, and Venere (whole grain black rice)
6. Molino Filippini
Specializes in organic Ribe, Baldo, and ancient grain rices
Great for gluten-free and whole grain options
Chef Tip by Master Chef Gianluca Deiana Abis
"Rice, like pasta, is sacred in Italy—but it’s more subtle. Every grain has a soul. Carnaroli is a philosopher—it holds, absorbs, contemplates. Vialone Nano is a poet—expressive and creamy. Arborio is a friend—reliable but sometimes clumsy. Know them all, and risotto becomes poetry."
Would you like a printable rice selection chart, risotto cooking guide, or side-by-side tasting kit setup? I can design one for your classes or workshops.
Origins
Rice first came to Italy around the 13th–14th century via Arab traders and later through Spanish rule in southern regions like Sicily and Naples. It took root in the Po River Valley—particularly Piedmont, Lombardy, and Veneto—where the climate and water-rich plains made it ideal for cultivation.
By the Renaissance, rice was a staple in northern Italy. Monasteries and noble estates in the Lomellina and Vercelli areas began planting rice commercially, leading to its deep integration in regional dishes.
Fun Fact: Leonardo da Vinci himself worked on canal systems that helped irrigate rice paddies in Lombardy.
Where Rice Is Grown in Italy
Italy’s rice cultivation is centered in the north, especially:
Piedmont (Piemonte) – around Vercelli and Novara
Lombardy (Lombardia) – around Pavia and Mantua
Veneto – especially Verona for Vialone Nano
Some rice is also grown in Emilia-Romagna and parts of Sardinia
These flat, water-abundant areas mimic the conditions of Asian rice paddies and are ideal for short- and medium-grain rice.
Types of Italian Rice
Italy produces many types of rice, but four are kings in the kitchen:
1. Carnaroli
Often called: “The king of risotto.”
Grain: Long-ish, plump, pearly
Texture: Maintains firmness (al dente) while absorbing flavor beautifully
Use: Risotto, saffron rice, elegant rice dishes
Advantage: Harder to overcook; holds shape during slow cooking
2. Vialone Nano
Often called: “The prince of risotto.”
Grain: Round, smaller than Carnaroli
Texture: Creamy with tender bite, perfect starch release
Use: Risotto all’Amarone, seafood risotto, Risotto alla Mantovana
PDO protected (in the Verona area)
Advantage: Releases more starch than Carnaroli—very creamy results
3. Arborio
Most common internationally, especially in the U.S.
Grain: Short and fat
Texture: Creamy but less stable—can get mushy
Use: Everyday risotto, rice pudding
Advantage: Easy to find and cook, but less forgiving than Carnaroli
4. Baldo
Grain: Medium-length, translucent
Texture: Less starchy, more delicate
Use: Soups, rice salads, pilafs
Advantage: Less sticky, good for lighter preparations
Other Traditional Italian Rice Varieties:
Roma – used in stuffed vegetables and baked rice
Sant’Andrea – common in northern kitchens; great starch release
Ribe – best for timballi, supplì
Originario – very small grain, ideal for desserts, minestre, and baby food
How Italian Rice Is Used
Dish | Best Rice |
Risotto alla Milanese | Carnaroli or Vialone Nano |
Seafood Risotto | Vialone Nano |
Arancini (Sicily) | Arborio, Roma, or Carnaroli |
Supplì (Rome) | Roma or Arborio |
Rice salads (Insalata di riso) | Baldo or Ribe |
Rice puddings / Dolci di riso | Originario |
Nutritional Value of Italian Rice (100g raw)
Type | Calories | Carbs | Protein | Fat | Fiber |
Carnaroli | ~360 kcal | 78g | 6.5g | 0.5g | 1g |
Vialone Nano | ~358 kcal | 77g | 6.8g | 0.4g | 1.2g |
Arborio | ~365 kcal | 80g | 6g | 0.5g | 1g |
Note: Italian rice is naturally gluten-free, low in fat, and a good source of slow-releasing carbs.
Italian Rice Brands You Can Find in the USA (Good to Excellent)
1. Acquerello
Origin: Piedmont (Tenuta Colombara)
Rice: Aged Carnaroli (1–7 years), vacuum-packed
Known for: Elite quality, aged grains with deeper flavor
Use: Michelin-star kitchens around the world
2. Riso Gallo
One of Italy’s biggest producers
Offers Carnaroli, Arborio, and Vialone Nano
Widely available in the U.S., good quality for home cooks
3. Tenuta Margherita
Artisan rice grower from Piemonte
Offers beautifully packaged Carnaroli, Arborio, and black rice
4. La Pila (Consorzio del Riso Vialone Nano IGP)
Exclusive to Vialone Nano from Verona
PDO protected, ideal for creamy risottos
5. Principato di Lucedio
Historic monastery estate turned rice farm in Piedmont
Produces Carnaroli, Arborio, black rice, and Venere (whole grain black rice)
6. Molino Filippini
Specializes in organic Ribe, Baldo, and ancient grain rices
Great for gluten-free and whole grain options
Chef Tip by Master Chef Gianluca Deiana Abis
"Rice, like pasta, is sacred in Italy—but it’s more subtle. Every grain has a soul. Carnaroli is a philosopher—it holds, absorbs, contemplates. Vialone Nano is a poet—expressive and creamy. Arborio is a friend—reliable but sometimes clumsy. Know them all, and risotto becomes poetry."
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