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All’ Onda

Byfrancescadzani@gmail.com
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I don’t think one could ever guess the original purpose of rice and its progression to what we know of it today. Rice was brought to Italy by Alexander the Great with the sole purpose of being used as a beauty product. In Italy, Italian women would have their slaves chew rice for them before blotching it onto their faces. Rice then progressed on to be used for medicinal purposes, desserts (think Grandma Zani’s rice pudding), and food for the poor. 

Although Italy grows approximately 120 species of rice, it wasn’t common to grow and use it in the south. The popular “street food” made with rice in southern Italy was arancini (known as rice balls in the U.S.). It is so important to buy rice for risotto at its best quality. Rice should almost be al dente with a perfect all’onda (wave). If you buy rice with broken pieces you run the risk of too much starch which may create a consistency that is too thick. Canaroli and Arborio are what we are most familiar with in America. Other varieties include Vialone Nano from Veneto, Originario, Riso Venere, and Integrale. Riso venere is a black rice varietal which does not contain much starch and is perfect with seafood. Once you have made risotto you either eat it, or keep it for leftovers and eat it cold. Never heat it up once you have made it! It will totally change it. It’s kind of how I feel about reheating leftover pasta, it will just never be the same. It’s all the more reason to eat risotto in one sitting without feeling guilty. I won’t. 

I have to mention Sartu Di Riso since this relates to my Italian heritage .  In America, where my grandparents live, maybe once per year, my Grandma and Grandpa Zani will make “La Bomba Reali”- the kings bombe- also known as Sartu Di Riso. Today I found out the original name of this large cake-like mound of risotto filled with meats and vegetables. I was thrilled to learn about it since it is so rare in America! My grandparents are notorious for making this and I love it! It’s very traditional to them and not something you would see served just anywhere, perhaps in the mountains of Tuscany where my grandmother was raised, with cobblestone paths, chestnuts trees and wild boar roaming the thick woods.  It must have been introduced to her some how having been originated from the south. 

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135 Comments

  2. I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.

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