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Riseria Gazzani rice mill 1648

Respect for traditions

The history of the Gazzani rice mill began centuries ago, during the Renaissance in Vigasio, in the province of Verona.
The Gazzani mill, whose origins date back to between the end of the 15th and the beginning of the 16th century, is the building that started an agricultural activity in this area, which then continued as a rice mill until today.

Every day in our work, we continue the heritage of the artisanal processing of rice, the goodness and well-being that come from the grains grown on this uncontaminated land.

FROM MILL TO RICE MILL, THE WEALTH OF THE TERRITORY

Our history

The New Mill

Initially called 'Mulino Nuovo'. In 1544 ,the Municipality of Vigasio used it to obtain a loan of money with which to purchase the Mulino Vecchio from the Morando nobles.

1544

The rice mill

According to documents in the Austrian Land Register, the rice processing machinery was added in 1648. At this time, the pila di Sopra (in Vaccaldo), the pila di Sotto (in the Pozzol district), the pila della Sorte and finally the pila della Zambonina were built in the Vigasio area.
The only one to have survived is this rice mill at Mulino Nuovo.

1648

The Gazzani family

At the end of the 18th century, the Gazzani family came into possession of the Vigasio Mill. The structure began to be named after this family.

Late 18th century

The Soave family

Currently, the Riseria belongs to the Soave family, which continues the centuries-old tradition of husking Vialone Nano and Carnaroli rice. It preserves and keeps active the ancient factory located on the waters of the Graicella canal.

Today

PESTLE PROCESSING

The structure of the rice husk is made by the 'Pestelli' (pestles), which are vertical wooden mechanisms and still in operation today.
The pestles are about two metres long and their lower end has a pointed metal part.

This mechanism works by rhythmically beating the paddy rice (uncooked rice). This process minimises the processing of the paddy rice itself without heating it up, while maintaining its protein content.

THE WATER WHEEL

This interesting structure of the Vigasio rice mill can still be visited today.
There are two large water wheels, which drive the old and original mechanisms.

This is how artisanal rice processing was and continues to be carried out, unchanged over the years.

WORKING WITH A PROPELLER

For Carnaroli rice and IGP Vialone Veronese Nano rice with the Antica Pila trademark, this type of processing was used at the beginning of the 20th century and is still used today.
A mill is used (a large vase lined with abrasive stone), at the centre of which an endless screw, (the propeller) is suspended.
The screw almost reaches the bottom of the pot. The rice, which weighs about 50 kilograms, is pressed deep into the pot by the rotation of the propeller.
The rice is forced up from the bottom and along the abrasive wall, and then back down to the centre.
The friction caused by the rubbing on the abrasive wall and between grain against grain ensures that the rice is processed evenly without losing its organoleptic characteristics.

Richiedi un preventivo