The precious cereal arrived in what is considered the Italian Camargue around 1500. Here it takes root perfectly and constitutes an atypical rice-growing in the Italian panorama, of the rotational type, but whose product is qualitatively better. The production areas, mostly included in the perimeter of the Grande Bonifica Ferrarese, are Jolanda di Savoia, Massa Fiscaglia and two hamlets of Codigoro, Mezzogoro and Pontelangorino. The most common varieties are: baldo, arborio, carnaroli, and volano.

Rice consists of 90 percent starchy substances, but the remaining components, protein, lipids, crude fiber, and mineral salts, are equally necessary for nutrition. Rice protein, then, in composition and assimilability, is qualitatively superior to that of any other grain.