Originates in 1937 from the cross of the Vialone and the Nano. It is much appreciated for the compact, soft and light grain, less grainy than Carnaroli, and therefore chosen by those who love the smoother risottos and softer salads. It belongs to semi-fine rice, so it has a small roundish body, very rich in amylose. It is ideal for preparations of large cuisine, as an alternative to Carnaroli. It has a great absorption capacity and a good growth in cooking.