Created in 1937 by cross-breeding Vialone and Nano varieties. Winning features are its small, soft and lightweight grains. It is stickier than Carnaroli and, therefore, chosen by those who love a more runny risotto or softer salad. It is a semi-fine rice, and its small round body is packed with amylase. Vialone Nano is ideal for fine cuisine, as an alternative to Carnaroli. It absorbs well and expands well when cooked. This rice binds particularly well to pumpkin, snail and game meat.