Only the original. It belongs to the category of half-thin rice and it grows exclusively near the city of Mantua (Italy). Among the prized varieties it is the most versatile rice and it is therefore suitable to be used by the most demanding gourmets. Cooking time: about 13/15 minutes.

The first phase of “light-milled rice” is to remove the husk leaving the other layers untouched. This rice is not completely milled in order to preserve a higher fiber and mineral value. It takes 2-3 minutes more than the white rice to cook.

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.