Event > Expo 2015: Riseria Ferron – Tastings with rice worked in the ancient “Pila Vecia” ricemill dated 165

EXPO 2015: RISERIA FERRON – TASTINGS WITH RICE WORKED IN THE ANCIENT “PILA VECIA” RICEMILL DATED 165 From the XVII° century to the Expo 2015 at the Pila Vecia, a still functioning ricemill, considered a historical monument and protected by the Monuments and Fine Arts Office.
You will experience the rice whitening with the method dated 1650 and taste its original flavor with our wide risotti choise.

To taste the rice worked like in the year 1650 is a unique experience you will not forget and which you can live only at the ancient Pila Vecia in occasion of the Expo 2015. The Pila Vecia, property of the Ferron family since five generations, is located near Verona. It is an original ricemill dated 1650 which is protected by the Monuments and Fine Arts Office and where we still work rice with the original method.

Nowadays, as in the past, the nine wooden pestles whiten the rice with a natural method, as they are  powered by a wheel of 7 meters diameter which is moved by water energy generated by the Fossa Zenobia spring, in a completely green context from the ricefield to the table.
You can see how the rice was whitened in the XVII century, understand the hard work of the “piloto” (person in charge of the rice peeling and whitening) and discover with a traditional rice tasting the flavour’s wholeness of this cereal. Among the not-to-be-missed dishes, the “Risotto all’Isolana” realized with the original recipe, typical of the Veronese plane.

Information: The Pila Vecia (monument) is open every day. Visits by appointment only.
Professional tourist guides in italian and foreign languages.
The Ristorante Pila Vecia is authorized by AIC to cook for coeliac people
For menu and demonstrations of the original rice working method we ask for a notice and confirmation of at least 3 days before. Groups of at least 10 people. 
Ufficio Gruppi
Ferron Gabriele e Maurizio Snc
Via Saccovener, 9
I - 37063 Isola della Scala (Verona)
tel.  +39.045 6630642
Mobile +39.340 3261264
mail: ufficiogruppi@risoferron.com; pilavecia@risoferron.com; marketing@risoferron.com;

  • Via Saccovener 9
    Isola Della Scala (VR)


The Ferron Ricemill is an artisan company preserving passion and tradition for rice since five generations.
We organize guided tours in the territory of the Nano Vialone Veronese rice: water springs, rice fields and rural villas. The duration of the tour is of about two hours accompanied by italian or foreign languages speaking professional guides. In the two restaurants we offer cooking lessons and tasting menus realized with rice from the starter to the dessert.
Company Contacts
Via Torre Scaligera, 9
37063 - Isola della Scala (VR)
0456630642 www.risoferron.com
Further information
The Pila Vecia, today property of the Ferron Family, was founded in 1650 and is situated in the veronese plain, in Isola della Scala. Protected by the Academy of Fine Arts as  historical monument, it is a still functioning example of industrial archaeology where the rice whitening with the traditional method is still in use. The Pila Vecia mechanisms are activated by a beamy wheel of seven meters diameter, which is powered by the spring water of the Fossa Zenobia.
The Ferron family carefully preserves the Pila Vecia as important piece of the past technology and transferred the craft knowledge and the product quality care into a solid business reality which is well known to gourmet and chefs in the whole world: the Ferron Ricemill Company.
The continuous research to improve products and the deep knowledge of rice allow the company to offer a wide range of products and to export them in various countries: Germany, France, Holland, Belgium, Austria, New Zealand, Canada, Switzerland and Japan. The produced rice varieties are: vialone nano, carnaroli and different rice flours used to make pastas, sweet and salty bakery products.
In 2012 the Ristorante Pila Vecia, obtained from the old rice mill granary, passes the strict selection of the Italian Coeliac Deasease Association (AIC) and becomes part of the project "Food out of Home". Furthermore, to meet the needs of coeliac and gluten intolerant people, the Ferron Ricemill Company inaugurated a laboratory exclusively dedicated to the handmade production of gluten free dry pastry.
The Chef Gabriele Ferron, together with his brother Maurizio, are the owners of the Ferron Ricemill Company. Well known as the World Rice Ambassador, he is internationally known for his cooking lessons with menues entirely realized with rice, from the starter to the dessert. 1979 he is the promoter for the foundation of the Consortium for the Protection of Vialone Nano Veronese Rice. The aim of the Consortium is to protect this special rice variety and to supervise its cultivation method.
The farms taking part of the Consortium almost entirely eliminated herbicides and chemical fertilizers substituting them with such natural and traditional methods as for axample the crop rotation and the use of carps in the rice fields. Nowadays the Consortium for the Protection of the Vialone Nano Rice variety gathers 24 municipalities in the province of Verona.
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