Was rice grown in Sicily? Hardly anyone knows, yet it was widespread on the island, at least until the beginning of the 900s. As far as one might think, rice can find in Sicily the ideal conditions to carry out all its productive potential, especially in organic farming. Furthermore, due to the mild temperatures and the sea, the Sicilian climate is more suitable for rice cultivation compared to that of the Po Valley.
It was a very widespread plant in the past, it was imported by the Arabs and cultivated in the marshy areas of Sicily, such as the plain of Catania, which provides the optimal environmental conditions for its cultivation, finding in Sicilian arancini, crepes, timbale and sartù its best use.
Then two events helped to abandon its production. As soon as the unification took place, Cavour banned the cultivation of rice to promote crops in his native Piedmont. Then a few decades later the coup de grace came with the complete reclamation promoted by Mussolini, putting an end to the presence of those swamps and marshes suited for the cultivation of rice, but which involved various environmental and health problems. Not even the feud established as a paddy field in Principe Moncada, on the plain of Catania, was spared. And it was precisely on this plot of land that the Manna family decided to revive rice cultivation.
A bet won by Angelo Manna, third generation producer and owner of the company Agrirape in Lonforte, in the province of Enna. Angelo Manna together with his father Giuseppe cultivated jams (the protagonist being native peaches and citrus fruits), marmalades and legumes typical of the area that risked extinction, such as broad beans, cicerchia and black lentils. Then the intuition, which came while they were watching a cooking program in which a Sicilian chef spoke of his rice-based dishes which unfortunately he had to import. Why not try growing rice in Sicily? So they initially took a small piece of their soil and started the experiment. Among researches, memories and historical documents they tried to understand which was the most suitable variety for these soils, using a particular production method: keep the soil moist with constant irrigation (approximately every three or four days), without, however, subduing the rice paddies as normally happens. In the end they opted for Arborio, ideal for arancini. The result? Today their rice is widely used by local starred chefs to create dishes with all Made in Sicily ingredients.
Rice: nutritional properties
Rice is a cereal rich in beneficial properties for our body, especially for its high digestibility and satiating power that make it ideal for those who want to maintain a healthy weight. It cleanses the intestinal flora and thanks to the green proteins, rice can also be consumed 5 times a week without running into contraindications. Rich in potassium and low in sodium, it is very suitable for those suffering from arterial hypertension. If unrefined it also has many antioxidant properties. Also, it is gluten-free and can be consumed for those suffering from celiac disease. The only sore point is the glycemic index, higher than that of pasta.
