Story: Ferron | Veneto
Since 1650, the Pila Vecia, the historic rice mill in Isola della Scala (Veneto), has been at the heart of the Ferron family history. Originally founded by the noble Zenobrio family, it is now run by the fifth generation, Gabriele and Maurizio Ferron, and is a listed building. Despite modern developments, the Ferrons continue to cultivate traditional craftsmanship: water-powered mill technology and old methods for gentle rice husking are still part of their quality promise today.
In the 1970s, Gabriele Ferron recognized that old rice varieties such as Vialone Nano and Carnaroli were in danger of disappearing due to industrial monocultures. Together with local farmers, he specifically strengthened their cultivation—a commitment that is highly valued by gourmets and Michelin-starred chefs worldwide.
Rice varieties - enjoy regionality with top quality
Ferron cultivates fields on the edge of the water-rich Po Valley, near Verona, and uses only spring water - free of chemicals. Instead of pesticides, carp are used for biological purification of the water areas.
The core varieties
Vialone Nano Veronese IGP - round-grained, starchy, ideal for creamy risottos thanks to its “all'onda” property. Cultivation and quality are strictly guaranteed by the protected designation of origin (IGP).
Carnaroli - known as the “king of risotto rice varieties,” it is considered particularly creamy and al dente; Ferron sorts very high quality rice here to deliver genuine quality.
Ferron also offers special whole grain varieties such as Riso Ebano (black rice) and Riso Ermes (red rice) - aromatic, nutritious, and creative in use.
Production - Between tradition and modernity
Processing begins in the venerable Pila Vecia, where the outer rice husk (Pula) is gently removed using a water wheel and marble tips. This process preserves important nutrients in the rice grain. Modern machines are used to handle larger quantities - the quality remains unaffected thanks to the identical processing method.
Ferron proudly combines precise traceability and traditional methods with contemporary quality assurance and transparency - from the rice fields to the kitchen pots.
Special features - Ambassador, education, and experience
Gabriele Ferron is more than just an entrepreneur - he is a true ambassador for rice. He initiated the founding of the consortium for the protection of Vialone Nano IGP and led it as vice president. In 2004, the United Nations appointed him official rice ambassador in recognition of his work and his role in protecting the product.
Ferron organizes annual tours of fields, mills, and cooking seminars for gourmets, educational projects, and corporate events. The family also runs two restaurants where rice specialties are offered for tasting.
Conclusion
Riso Ferron is much more than a grain brand - it is a living chapter of Italian agricultural culture: authentic, artisanal, regional, and at the same time visionary. Anyone who wants to experience risotto in its purest form will find the perfect basis here: from grain to history - from the Po Valley to the plate. - Gerardo [TS08/25]
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| Category | Veneto | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
