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Carnaroli is the preferred risotto rice in most of Italy, and pairs well with delicate ingredients like oysters, scallops, truffles, and fennel. Make a perfect traditional risotto alla Milanese with saffron, or a rich risotto with funghi porcini, sausage and radicchio. Carnaroli rice is also great on its own as a side dish with olive oil and Parmigiano Reggiano, or mixed into salads or soups.
Gazzani has been producing superfine rice at its mill in Vigasio, near Verona in the region of Veneto, since 1648. There, sandy soil and abundant spring water create the perfect conditions for rice cultivation, documented in that same spot since at least the year 1500. Today, producer Marco Soave continues to cultivate and process rice according to the traditions of his land, using eight of the original giant wooden pestles and Venetian marble mortars that have been in operation since the seventeenth century.