Rice

The region’s signature varieties

The famous Rolo rice is a niche product that remains an important local culinary speciality to this day.
Among the most prized varieties grown in the area are Arborio and Carnaroli, considered among the finest Italian rices for making risotto thanks to the size of the grain, their ability to absorb seasonings and their excellent texture when cooked.

A tradition born of water

Amidst the canals, reclaimed land and typical landscapes of the Reggio Emilia plain, Rolo preserves a unique agricultural tradition: rice cultivation.
The presence, in the past, of marshy land and natural wetlands favoured the development of rice farming, making this area one of the most suitable in the Bassa Reggiana for the production of this prized cereal.

The landscape of land reclamation and the culture of rice

Rolo forms part of a vast area of the Reggio Emilia plain that has been linked to rice cultivation for centuries.
Together with the neighbouring municipalities of the Bassa Reggiana, the town shares a history deeply intertwined with the land reclamation works that have transformed the area, shaping its landscape and fostering the development of agriculture.

A unique industry in the province

The rice mills in Rolo are particularly significant, as they are the only ones in the entire province of Reggio Emilia.
This production tradition continues to be a defining feature of the local identity and helps to keep alive an agricultural culture with deep historical roots.

Knowledge handed down through the ages

In the past, rice was processed using traditional methods and historic machinery – techniques that allowed the nutritional properties of the grain to be better preserved.
This tradition bears witness to the deep bond between the local community and this product, which is symbolic of the region.