Ancient Risottos and Dishes rediscovered today

Thursday, 9 October 2025 – Palarisitaly, Isola della Scala Rice Fair

On the occasion of the Rice Fair in Isola della Scala, the beating heart of Verona's rice-growing tradition, a prestigious gastronomic event will take place with the evocative title: ‘Ancient Risottos and Dishes Rediscovered Today’. The initiative, open to the public, will see the participation of the mass media, local administrators and opinion leaders, transforming the evening into a showcase of excellence for the gastronomic culture linked to rice and the historical flavours of the Bassa Veronese area.

The menu is created by two masters of cuisine and rice cultivation: Gabriele Ferron and Andrea Carlin, supported by prominent organisations such as Riseria Baschirotto, Avicola Nogarese and the Prosecco and Wines of the Conegliano Valdobbiadene Hills Route, the Lessini Durello Wine Route, the Valpolicella Wine Route and the Traditional Balsamic Vinegar of Modena Route.

The menu: a journey through forgotten flavours and promotion of the local area

The dinner offers a journey through ancient peasant recipes, reinterpreted with taste and respect for historical memory. Each course will be accompanied by a carefully selected wine pairing.

1. Pilots' risotto with chopped lard and rice field carp fillets

Once a poor man's food, now a noble dish. Two versions: freshly creamed risotto and “grilled brick” according to the pilots' custom. The pairing with Valdobbiadene DOC enhances the delicacy of the rice field fish.

2. Rice dome with green peas and sausage ragù

A refined evolution of the traditional “risi e bisi” (rice and peas), enriched with a velvety cream of fresh peas and a rustic ragù. Also paired with Valdobbiadene DOC.

3. Eggs, balsamic vinegar and bean purée - Spring onions dressed

Boiled eggs on a velvety bean purée with drops of Traditional Balsamic Vinegar of Modena and spring onions wrapped in pancetta. Paired with the refined Durello Champenoise.

4. Risotto del Conte with chicken livers and giblet ragout

An 18th-century recipe ennobled by farmyard giblets and a strong flavour, symbolic of rural aristocratic cuisine. Durello Champenoise perfectly accompanies the balance between sweet and bitter.

5. Sweet polenta with white and red sugolo

A traditional dessert from peasant cuisine, where polenta becomes a memory, enveloped in sugolo made from grape must. The perfect ending to a meal, accompanied by a glass of Recioto della Valpolicella.

The initiative is promoted by the Coordinamento Strade del vino e dei prodotti tipici del Veneto.