Bonazza Samuele

Bonazza Samuele cultivates Riso del Delta del Po with geographical indication, specifically the Japonica types of the Superfino group prevalent in the seventeen municipalities that share the Po delta mouth. These are rice varieties shaped by water: the irrigated plain of the delta, among the most fertile in the North, imparts its characteristics to the grain—large size, pearly appearance, and a minimum protein content of 6.60% as stipulated by the regulations. From these parameters stems the quality that matters in the kitchen: an exceptional absorption capacity. The grain uniformly absorbs broth and holds its texture during cooking without falling apart, a quality that makes risotto its natural destination. This cereal carries the imprint of its origin, that amphibious space where the river slows and the brackish soil influences every harvest. Cultivating it here means working in close contact with the tides and the fragile balance of a territory that is both the limit and the strength of this rice.

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