Itinerari Enogastronomici d'Italia e d'Europa - Enoga'
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The Union for the protection of Veronese Vialone Nano Rice PDF Stampa E-mail

The Union for the protection of Veronese Vialone Nano Rice was founded in 1979 with the aim of protecting rice-growing as well as of spreading and stimulating its production. The activity of the Union is aimed to publicizing the high quality of this particular Type of rice which acquires unique and unmistakable organoleptic features thamks to the freshness and purity of springwaters in the Veronese lowlands, to the quality of the soil and to the care of experienced farmers.

For this reason, a long bureaucratic procedure was undertaken in 1992 to obtain an I.G.P. brand from the EEC, meant to protect the features and quality of a certain agricultural and/or food product typical of a particular circumscribed geographical area.
At last, in 1996 Veronese Vialone Nano Rice enters the elite of quality products recognised all over Europe by obtaining the longed for IGP-UE brand (the first in Europe and the only one in this field in Italy).

This Union and the European Union can, by means of this protection, guarantee consumers against fraud and unlawful business.
Besides, the Union has adopted its own rules and regulations for the production and processing of rice following the criteria established by the European Community. This recognition should help consumers to identify the product more easy protecting it from pollition of various origins and, at the same time, ensuring its genuineness.

The restricted area in the Veronese lowlands protected by I.G.P. comprises the territories of Bovolone, Buttapietra, Casaleone, Cerea, Concamarise, Erbé, Gazzo Veronese, Isola della Scala, Isola Rizza, Mozzecane, Nogara, Nogarole Rocca, Oppeano, Palù, Povegliano Veronese, Ronco all'Adige, Roverchiara, Salizzole, Sanguinetto, San Pietro di Morubio, Sorgà, Trevenzuolo, Vigasio e Zevio.

The specific features of I.G.P. Veronese Vialone Nano rice are: a short or medium-length grain, round shape, the presence, in the core of the grain, of an area (called "pearl") where starch structure is amorphous and a fairly low amylase content.