Only the original. For its qualities it is now considered by chefs the “king of rice”. It is always “al dente” in the heart, but it helps the “creaming” thanking the content starch. Cooking time: 15/17 minutes.

Gazzani's family started to pursue the tradition of rice cultivation in a 15th century rice Court located in Mantova (Lombardy, Italy), where the fertile soil and excellent microclimate permit to produce two of the best qualities of rice (for Italian risotto): Carnaroli and Vialone Nano. Here you can feel the same artisanal approach of our “forefathers”, the “mondine” (women rice workers) that taught us the devotion to quality. The Court, called Corte Costavecchia, is also used as an agritourism, where you can taste our typical "risotto mantovano" and have a pleasant stay surrounded by secular trees and fields.