Antica e Rinomatta Riseria Ferron Isola della Serra (Verona) Via Saccovener, 9 Tel. +39-045-730-1022 Fax +39-045-730-1989 info@risoferron.com When in Italy, try to visit Gabriele Ferron. In addition to Ristorante Pila Vecia and shop, he conducts tours and classes.

first met Gabriele Ferron of the Antica Pila Vecia outside Verona at the Mercato Centrale in Florence where he was visiting market vendors who sell his rice. (I get mine at Baroni Alimentari.) He returned with me to my kitchen to cook the rice. He said, "Don't stir my rice. It is too delicate." Well, ever since, that's the way I make my risotto. Here is a main course risotto from Isola della Scala where Gabriele's artisanal rice fields are fed by spring water. The dish is rich with beef, pork, and broth. Cinnamon is his secret. Parmesan cheese in risotto is traditional throughout Italy. I've used Vin Santo in place of the cognac. The Vialone Nano is a risotto grain, shorter than Arborio, but you can use Arborio. Try Le Ricette di Gabriele Ferron Risotto All'Isolana. Just for fun, I offer the recipe in English and Italian. The English translation is at the bottom of the page in case you need help. In Bocca al lupo! READ ABOUT David Lebovitz Kate Hill Paulette Mitchell Benita Leo Piazzesi Gianni Migliorini Germana Conti Gabriele Ferron Osteria Luchin Federico Bacci Gastronomia Perini Romeo Colzi Dario Cecchini Mimmo Baldi Donatella Lauteri Giovanni Cappelli Fabio Picchi Andrea Francini WATCH FOR FUTURE PROFILES! Click here for Gabriele's recipe for Risotto All'Isolana.