Risotto Fair Celebrates Culinary Excellence and Local Traditions

Ribbon-cutting ceremony for the thirty-fifth Risotto Fair. After the three culinary competitions and the Grand Gala that previewed the event in the eighteenth-century setting of Villa Boschi, the celebration officially began by moving to the Prà del Piganzo exhibition area, where it was inaugurated, accompanied by the Scaligero Band, by Mayor Liana Montalto.

“The fair has grown significantly in recent years, reaching very high levels,” said the current mayor, who took office last May. “Behind this achievement is the work of the outgoing administration. There is probably still room for improvement, but the event attracts many visitors to the town and, I hope, brings not only economic benefits but also enhances relationships with the territory.”

Thanks and expectations

Acknowledgments were given to those who worked and are working to ensure the success of the fair, from the events councilor Alberto Fenzi, to wishes of success from Pro loco President Gabriele Ferron and Abbot Don Gianni Ballarini.

With the inauguration and the opening of stands for risotto tastings, the popular festival that has made the local dish famous began, aiming to beat the record of 200,000 risottos sold and consumed last year. It also showcases the risottos participating in the competitions.

Risottos and competitions

Juries, chaired by Giorgio Gioco, awarded the victory of the “Golden Ear”, a competition among local restaurants for the best Isolana risotto, to Risosteria Biffi, and the “Golden Kernel”, a national contest for dishes based on Vialone Nano Veronese, to the Aosta Valley.

The winning dish, fillets of red mullet with Taggiasca olives and sun-dried tomatoes with a Vialone Nano Veronese pilaf with vegetables, prepared by chef Francesco Liguori, was awarded during the gala evening.

Special recognitions and mentions

A special mention “for the high valorization and originality of the dishes” was given to the rice cracker with Vialone Nano Veronese and cane sugar, served with caramelized walnut semifreddo, red fig sauce, and rum, by chef Andrea Galli of the Emilia e Carlo restaurant in Milan; and to stuffed squid with rice and fresh cheese by chef Urso Maurizio of the Grand Hotel Villa Politi in Syracuse.

The winner of the “Best Rice Field” contest, Laura Bigliardi from Nogarole Rocca, was also awarded.