Dedicated to rice since the 15th century

Framed by the courses of three rivers—Po, Ticino, and Sesia—Lomellina is, due to its geographical, historical, and cultural factors, one of the most suited regions for rice cultivation in Europe. It was from here that the twelve sacks of rice seed were sent in September 1475 by Galeazzo Maria Sforza to Duke Ercole I d’Este of Ferrara: an event conventionally regarded as the birth of rice cultivation in the Po Valley, and also clear evidence of the cereal’s presence at the end of the Middle Ages. Over the centuries, Lomellina was shaped by its rice fields, creating the unique landscape we see today, with rice being the cornerstone of a balanced and interconnected ecosystem.

The 19th Century: Cavour and the boost to rice cultivation

Although rice cultivation in Lomellina was long restricted by authorities, as it was believed to be responsible for the malaria fevers affecting the local population, by the mid-19th century it became the focus of a significant transformation of the territory, marked by political, economic, and social changes.

This is evidenced by the parliamentary debate that took place on May 8, 1850, in the Chamber of Deputies of the Kingdom of Sardinia, regarding a bill on rice cultivation. Giovanni Battista Josti, deputy of the Mortara constituency, spoke in response to those wanting to limit the spread of the cereal, claiming its unhealthiness:

“Gentlemen,” he said, “Lomellina is a land of marshes and sands, a land of emerging industry, where every year man adds some new piece of uncultivated land to production. And why is that? Because of rice. Thanks to rice, we have seen the inhospitable marshes of the Ticino and Tardoppio valleys turned first into excellent rice fields and then into beautiful pastures […] Prohibit rice on these lands, and you will return to marshes.”

The following year, on May 17, 1851, Josti urged the Minister of Agriculture and Finance, Camillo Benso, Count of Cavour, to implement works to enhance the water supply in Lomellina using water from the Dora Baltea. This request was met between 1863 and 1866 with the construction of the Cavour Canal, which gave a new impetus to rice cultivation and led to a significant increase in cultivated areas. This trend was further strengthened with the construction of the Regina Elena Canal, started in 1938 and completed in 1954, which still helps to supplement the Cavour Canal’s water supply with water from Lake Maggiore.

New varieties against the backdrop of rice field songs

In the early 20th century, scientific advancements initiated genetic improvements in rice through selection and crossbreeding to obtain more resistant and productive cultivars. The first half of the 20th century saw the emergence of famous risotto varieties such as Carnaroli, Vialone Nano, and Arborio. Concurrently, dietary changes were driven by massive advertising campaigns by the National Rice Authority.

This was the era of the mondariso workers, known for their hard work, exploitation, and social claims, made famous by films like “Bitter Rice” and “The Rice Field”: a period that lasted several decades and saw Lomellina’s farmhouses populated each year by thousands of seasonal workers from all over northern Italy. The mondine, as they were called, continue to captivate the collective imagination with their rich cultural, folkloric, and historical significance. Among the most notable are the famous rice field songs like “Senti le rane che cantano”, “Sciur padrùn dalle belle braghe bianche”, and “Amore mio non piangere”, as well as the less known “Le mondine contro la cavalleria”, referring to an actual event that occurred in 1912 in Lomellina, in Ferrera Erbognone.

Hero shape

Towards modern agriculture

In the post-war period, advances in agricultural mechanization, optimization of cultivation practices, and increased productivity shook the foundations of what is now referred to as the “peasant world.” The economic boom triggered an exodus from the countryside and a massive influx of labor into industry, initiating a radical transformation in Lomellina’s rural realities. These changes marked the beginning of the evolutionary path leading to the modern agricultural enterprise. At the same time, there was a growing national awareness towards landscape and natural resource preservation. In the 1970s, the first regional and local protected areas were established, including the Lombard Nature Park of the Ticino Valley, as well as the start of monitoring of heronries, many of which (including a dozen in Lomellina) are now provincial reserves within the Natura 2000 network.

The rice field system as a biodiversity asset

Finally, with a new awareness of sustainability, there has been increased attention to the relationship between agricultural production, nature, and territory. Rice cultivation exists within a delicate balance where human action is closely intertwined with environmental conditions; similarly, agriculture can contribute significantly through careful land management, thus aiding in its preservation. It is a factor of quality of life, landscape beauty, and biodiversity conservation. Wetlands, springs, flora, and fauna are integral to the rice field system, giving it strong ecological value. Just as the concept of terroir in viticulture highlights the relationship between a specific wine and its origin, the unique characteristics of the Lomellina agroecosystem can be seen as a guarantee of high-quality products.

 Rice icon Variety

From risottos to salads, there’s something for every taste!

Rice is beautiful for its variety—not just for its versatility in the kitchen but also for its sheer diversity. There are over 100,000 different rice varieties worldwide, while in Italy, the National Rice Authority has registered more than 200 varieties. These varieties are categorized based on their specific characteristics, which make them suitable for various culinary uses. Some are ideal for risottos, others for side dishes and salads, and others still for soups or sushi. In Lomellina, many of these varieties are cultivated, but the most common ones are:

Carnaroli

Often regarded as the “king of rice,” Carnaroli is known for its ideal characteristics for creating fantastic risottos. With a medium-high amylose content and optimal grain size, it is one of the most distinctive ingredients in Italian cuisine. In the province of Pavia, and particularly in Lomellina, it has gained further regional identity through the “Carnaroli da Carnaroli Pavese” project, promoted by the Chamber of Commerce. This project ensures not only traceability by the National Rice Authority for the authentic variety but also exclusive production in the Pavia area.

Baldo e Roma

These are older risotto varieties that preceded the widespread use of Carnaroli. They are excellent for creamy risottos and delicious soups, and in recent years, they have also found a place in parboiled rice production, alongside newer similar varieties.

Sant’Andrea

This variety is also suitable for soft risottos and excellent soups. It has found a niche in Lomellina’s loose soils, particularly in organic rice cultivation, thanks to its hardiness and plant height, which helps it compete with more aggressive weeds.

Balilla, Centauro e Selenio

These are round rice varieties from both old and new generations. In Lomellina, they are widely cultivated due to the region’s minimal impact from a common defect known as the “spot” on the grain, which affects the use of white rice for various applications (baby food, puffed rice, and more recently sushi).

Venere ed Ebano

These are pigmented black and red varieties that have recently been adopted by some rice farms. They are popular for offering whole-grain rice options suitable for colorful rice salads.

Lomello

A historic variety listed in the National Register of Conservation Varieties due to its discontinuation until 2019. According to the ministerial decree, this variety must be grown exclusively in Lomellina on a very limited area to preserve its varietal purity.

Rosa Marchetti

Introduced in 1972 by Domenico Marchetti, this renowned Italian rice variety belongs to the fine-grain category. It has medium-sized grains that appear completely transparent before cooking but turn a pearly gray and increase significantly in size during the cooking process. Its taste is unique, with a soft exterior and a firmer center. It is ideal for timbales, soups, and special risottos.