Fabbri Enrico

Enrico Fabbri works in Riva del Po, where the Po Delta's hydrology shapes every harvest. His Riso del Delta del Po IGP is a Japonica Superfino—large pearly grains that absorb stocks and sauces with uncommon grace. At minimum 6.60% protein, these rice kernels resist the muggy Emilian climate while delivering the creamy texture risotto demands. The delta's 17 municipalities form the protected zone, but Fabbri's plot captures a singular terroir: silt-enriched soil and brackish water that only the oldest grain-growing families truly understand.

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