by choice, mentality, purity.
THE BIRTHPLACE OF RICE PRODUCTION
Rice has been grown in Vancimuglio, a town located to the south-west of Vicenza, since the beginning of the EIGHTEENTH CENTURY.
The area was reclaimed by the Nuns of San Pietro, by logging and draining the marshlands that covered their fief.
The nuns began to channel the water, building a network of canals, ditches and trenches.
These hydraulic works are still visible today, transporting water to our paddy fields.
SPRING WATER
pure and full of life
SPRING WATERS,
Resurgent waters, the result of a natural filtering process
AN UNSPOILT ECOSYSTEM
A pristine ecosystem since the 1700s, the Porto irrigation channel (today the Bergama) intercepts the water from the resurgences and conveys it to the paddy fields.
The purity of the waters guarantees today, as it did then, Riso Palladio.
Still today, the Rigo rice fields are cultivated with controlled continuous submergence, obtaining the best results.
The water satisfies the physiological needs of the plant, also acting as a thermal flywheel.
The water protects the plant from temperature changes, which are particularly harmful in the critical phases of germination and the formation of the pollen mother cells.
THE BOUTIQUE
of rice cultivation
THE GOOD RICE IS
IN THE SMALL BARRELS
Only 15 hectares: no more than half of our land is cultivated
with Riso Palladio, guaranteeing the correct rotation
of the crops and the superior quality of the cereal.
VILLA RIGO ESTATE
LAND
33 HECTARES
RICE CULTIVATION AREA
15 HECTARES
ANNUAL PRODUCTION
ROUGH RICE 80 T
RISO PALLADIO 40 T
LOVING AND RESPECTING
health and the land
THE ORGANIC
CHOICE
We have chosen to only use approved
organic farming techniques.
Our reward is obtaining healthy rice
and an environment that is alive and dynamic,
where it is natural for storks, herons, wild ducks
and moorhens, to inhabit and reproduce.
the recipe
BASSANO
WHITE
ASPARAGUS
WHITE
ASPARAGUS
INGREDIENTS
– 300 g of RIGO Carnaroli Classico quality rice
– 600 g of asparagus
– 700 g of vegetable stock
– 1 shallot
– Butter
– Salt, black pepper, to taste
– 1/2 glass of white wine
– Grana Padano cheese, to taste
METHOD
In a saucepan, cook the finely diced shallot until soft. Add the chopped asparagus, leaving the tips to one side, add some vegetable broth and salt to taste. Halfway through cooking, add the rice and toast it. Add the white wine, let it evaporate, continue cooking for about 15 minutes, stirring constantly and adding the vegetable stock. Add the asparagus tips and cook for approximately another 4 minutes. Remove the saucepan from the heat and whisk in the butter and parmesan.