Riso Ferron

The family Ferron dominates in the most traditional way and already for over five generations, the cultivation of rice which is processed in the oldest rice mill in Italy, the Pila Vechia. Because of his tireless and passionate commitment to the veronese rice on various travels, cooking classes or TV shows Gabriele Ferron is also considered as the "Rice ambassador of the world".

The rice which Riso Ferron offers is sown by hand in April and then in September again harvested by hand. To prevent the quick spoilage, the fresh crop is subject to a rough peeling and is dried until a moisture between 12.5% and 13.5% is reached and the so-called "raw rice" is produced. During four other peeling procedures, the "processing", peel after peel is rubbed off and the brown colour of the rice gets more and more replaced by its typical white colour. Because in the whole procedure tradition and quality have highest priority it can be ensured that no perservatives are necessary in order to reach a preservation time of three years.

The range of Riso Ferron includes four different rice varieties: The noble Carneroli rice, the creamy risotto rice Vialone Nano, the red Riso Integrale and the black Riso Venere where each variety is recognizable thanks to its characteristic packaging.

Riso Ferron in brief

• The Vialone Nano has a Protected Geographical Indication from the European Community
• Ferron operates the oldest working water mill in Italy which was constructed in 1650
• The rice is sown by hand in April, harvested in September and then in a barn covered with rice leaves to protect from external influences and to dry gently
• Because the rice is just peeled and not subject to other treatments, it is considered as particularly nutritious and rich in protein
• Gabriele Ferron presents his artistic rice creations in the most prestigious hotels in the world: In Kempinsky in Beijing, at the Four Seasons in Doha and Cairo, or at the Marriot in Zurich

Homepage of Riso Ferron

Ferron Video