The so-called Lomellina area stretches between the cities of Novara, Vercelli and Pavia in the Lombardy. And, of course, excellent Risotto rice is cultivated here besides the regular rice varieties. 

To produce one-kilogram rice, 3,000 to 20,000 litres of water are needed! In the Piedmont, the mountain springs Dora Baltea and Sesia with snow water from the Monte Rosa and the Mont Blanc are tapped. The excellent quality of the mountain water is perfect to cultivate organic rice.

The beginning of rice growing in Italy reaches back to the 15th century; for more than 400 years, just one type, the Balilla, was cultivated. In the middle of the 19th century, a Jesuit priest imported around 40 varieties of tropical plants from the Philippines. He pricked out the rice grains and monitored, which are appropriate for the conditions in the Po plain.

Today, a dozen of different rice varieties is cultivated and most of them are suitable for Risotto rice. The most popular types are the Balilla, Arborio, Baldo and Carnaroli, which is the best and the most expensive Risotto rice type.

Planting and harvest of the rice

In the beginning of May, the seed of the pregerminated rice grains on the rice fields starts. The water level must be equal to ensure the supply of fluidity and the heat accumulation. The water protects the rice from the heat of the day as well as from the cold temperatures at night. The rice grains need a constant temperature of 12 to 18° Celsius to sprout.