The period of the most spectacular progress in Italian rice cultivation began in the mid-19th century, due to an Italian statesman named Cavour.

Cavour led farmers from the region of Piemonte to build what was in its day the largest and most efficient irrigation systems in Italy.

It provided water needed to protect rice crops from extreme temperature changes between day and night.

“Mondina” (from the Italian verb “mondare,” to clean) refers to a seasonal rice paddy worker from the late 19th century.

The work consisted of removing the weeds that hindered the healthy growth of young rice plants.

Weed removal happened only when the fields were flooded, the end of April to the beginning of June every year.

The first identifiable risotto recipe dates back to 1854.

Giovanni Vialardi, sous-chef to the kings, called a recipe “risotto” in his "Trattato di Cucina" (Treatise on Cooking).

His recipe included rice sautéed in butter, sausages, bone marrow and onions, with hot broth with saffron gradually added.

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HISTORY OF ITALIAN RICE

ITALIAN RENAISSANCE

The earliest documentation of rice cultivation in Italy dates back to 1475.

The Duke of Milan popularized rice cultivation after the Duke of Ferrara gifted him a sack of rice and promised it could return in twelvefold.

The high-yield potential of rice led to its rapid adoption by farmers throughout the Po Vally during the Italian Renaissance.

HISTORY OF ITALIAN RICE

ITALIAN RENAISSANCE

The earliest documentation of rice cultivation in Italy dates back to 1475.

The Duke of Milan popularized rice cultivation after the Duke of Ferrara gifted him a sack of rice and promised it could return in twelvefold.

The high-yield potential of rice led to its rapid adoption by farmers throughout the Po Vally during the Italian Renaissance.

CAVOUR CHANNEL SYSTEM

A SPECTACULAR PROGRESS IN RICE CULTIVATION

Our founder, Pietro Scotti, was born in Marudo near Sant’Angeo Lodigiano in the heart of the Po Valley

In 1860, agriculture was the primary way of life for the people in the area, and Pietro Scotti worked with local farmers to bring their rice crops to market.

CAVOUR CHANNEL SYSTEM

A SPECTACULAR PROGRESS IN RICE CULTIVATION

MONDINA

SEASONAL RICE PADDY WORKERS

The business continued to grow through generations. In 1890, Pietro Scotti’s son, Ercole Scotti, moved to Villanterio and established the first Riso Scotti facility.

Angelo and Gaetano Scotti, two of Ercole’s eight children, followed their father’s footsteps into the family business.

They implemented technological developments to bring Riso Scotti’s artisan quality to Northern Italy on an industrial scale.

MONDINA

SEASONAL RICE PADDY WORKERS

Risotto

THE STORY BEHIND OUR FAVORITE DISH!

In 1956, Ferdinando Scottu, a 4th generation Scotti, become managing director of the newly formed company “Riso Scotti.”

He was responsible for incorporating the original Fratelli Scotti (Scotti ZBrothers) operations.

Soon after the critical development, Riso Scotti upgraded from its traditional paper bags to a new cardboard carton. This packaging reflects Riso Scotti’s spirited adaption to industrial change while staying true to traditional family craft.v

Risotto

THE STORY BEHIND OUR FAVORITE DISH!