origins, tradition,
future
THE MILL
Thus, the paddy and mill have been a single
productive economic entity since 1772.
Count Gio Batta Orazio Porto, owner
of the agricultural land, was authorised
by La Serenissima to build the mill,
which still exists today..
The Rigo factory has 8 “stacks” or “tracks” created in a monoblock of red Verona marble with the relative pestles (vertical wooden mechanisms about two metres long, the lower end of which concludes in a pointed metal component).
SHEDDING NEW LIGHT ON A
PRESTIGIOUS TRADITION
Domenico Rigo, together with his family, began the important restoration work: Count Gio Batta Orazio Porto’s eighteenth-century mill will return to all its splendour! It is a testimony to the dual function that the “Civilisation of the Villas of the Veneto” enjoyed as a place of enjoyment and as the core of a farm.
the recipe
RISI E BISI ALL’ONDA
(MOIST PEA RISOTTO)
(MOIST PEA RISOTTO)
INGREDIENTS
– 300 g of Lumignano fresh peas from NOVEFEBBRAIO – Officina dei fiori
– 250 g of PALLADIO Vialone Nano-quality rice
– one shallot
– 700 g of vegetable stock
– OLLU di Costenaro Antonio extra virgin olive oil, to taste
– Salt, black pepper, to taste
– Grana Padano cheese, to taste
– a few leaves of finely chopped parsley
METHOD
In a saucepan, cook the finely chopped shallot until soft, add 100g of peas, add the vegetable stock and salt to taste. After 8 minutes, add the rice, toast it, add the white wine, let it evaporate, then add the remaining peas and continue to cook for another 10 minutes, stirring constantly. Remove the rice from the heat, whisk it with parmesan, season with salt and pepper and add a dusting of finely chopped parsley leaves. Never let the broth dry completely, always leave the risotto very moist; It should not be dry, nor swimming in broth, only soft.