A few decades after rice growing spread through the Padana plain (1450), the first documentation of rice cultivation in Polesine appear, in particular in the Po Delta area. This crop was closely tied to the reclaiming of land, inasmuch as it was possible to accellerate the process of utilizing salt rich lands destined for crop rotation. Evidence of this is found in a 1594 law of the Venetian Republic. Toward the end of the 1700s, thanks to some members of the Venetian nobility, systematic rice growing began in the reclaimed lands. Today this rice - Riso del delta del Po- is grown in approximately 9000 hectares of rice fields. The influence of this crop can be found in the local culture and in the social development of the area.
This rice is suitable for soups, the typical local risottos of the area, salads and desserts, and has a cooking time of from 12 to 16 minutes. In order to keep the rice from sticking together in the salad recipes, a few drops of lemon should be added to the cooking water. During the cooking, the rice can absorb four times the volume of water with respect to the rice grain. To calculate quantities, approximately 100 grams per person should be used for risottos, salads and desserts; 70 grams for side dishes; 50 grams for soups in broth.
It is mandatory to display on the packaging, the denomination logo and the wording “Riso del Delta del Po” followed by “Indicazione Geografica Protetta” or in the form of the acronym “I.G.P..” The variety of rice must be indicated on the package (Arborio, Carnaroli, Volano, Baldo). The same package must bear the name or company details and address of the packager. The official logo for the product “Riso del Delta del Po” is made up of an elliptical white strip, bordered in green. Inside the strip, on a green background, to the right and left, are typical figures of the Po Delta (stylized swamp reeds and birds) in a cream colour. At the center, there is a stylized woman with a bundle of rice in the colour yellow.