Riso Melotti in Isola della Scala: when rice becomes the family’s story

• Published on 20th March, 2026

Article by Daniela Devecchi published on Alphabetcity Magazine

There is a place, twenty kilometres South of Verona, where rice is not only an agricultural product. It represents a real life-choice. In Isola della Scala — known as “Città del Riso” (the City of Rice) — there are some of the most fertile paddy fields of Italy, and among them the Melotti’s Family has realized something that we can consider uncommon: a farm checking every single phase of rice production, from the seeding to the cooking.  Since 1986, they have been going on this project without delegating anything to anyone.

Passion passed down from one generation to another

Everything started thanks to Giuseppe Melotti, the founder. A man deeply connected to his fields and to the spring water flowing through the Veronese countryside. Over time, that passion has passed down from one generation to the next. Today his sons Luca e Gianmaria, carry the project forward with the very same spirit as their father.

Luca is in charge of the paddy fields, an attentive guardian of the soil able to produce this remarkable cereal.  While Gianmaria looks firmly to the future. “Be cautious without renouncing your dreams” is his guiding motto ever since he first pronounced it during a journey in New York, the city that profoundly transformed the story of the company.

Finally, there is Mamma Rosetta. Her rice-based recipes are considered a true treasure for the company: a flavour archive deeply rooted in the Veronese agricultural tradition. This dishes are served every day in the Melotti’s restaurants around the world.

Short food supply chain, locally sourced rice: a unique example in Italy

In Italy, only a handful of producers oversee every stage of rice production. The Melotti’s family is one of them. From cultivation and harvesting, to processing, packaging and direct sales, every step takes place under their careful control. There are no intermediaries, no shortcuts.

The rice is processed using artisanal and completely natural methods, without chemical treatments or procedures that might modify the grain properties. The rice processed in the rice mill is the same one that reaches our tables – genuine, intact, authentic.

Among the main products are Vialone Nano Veronese IGP Rice (PGI) and Carnaroli Rice, both cultivated in the family’s fields. Overtime the range gets wider and wider. Nowadays it also includes the so-called Risi Speciali (Special Rice Varieties): the Wholegrain Black Rice Nero Beppino, the Lillac Riso Lillà, the Wholegrain Red Rice Rosso Rosetta and Mandello Rice. A very unique product is the Sundried Rice, whose grains are left to dry under the sun following the traditional method once practiced by farmers in large rural courtyards.

An attentive choice: Riso Melotti is out of the supermarkets. Following the internal policy, the Large- scale Retail Chains are entirely excluded. Their products can be found in selected delicatessen, in renowned restaurants and chosen by some of the best Italian and international chefs, or purchased directly at the comapny ’s headquarters or online.

From the paddy fields to the restaurant: Risotteria Melotti around the world

At a certain point, simply selling rice was no longer enough. Cooking it, serving it and sharing its story became necessary. For this reason, the Risotteria Melotti has been opened, and now you find them in five different cities.

2002 — Isola della Scala. The first restaurant opens in the heart of the town. It offers a completely rice-based cuisine, traditional Veronese risottos paired with wines of their territory.

2013 — New York, East Village. A big journey overseas. The restaurant is inspired by the rustic style of the original location and it offers a completely gluten-free menu. Here the Melotti’s family relizes their rice can travel across the world.

2017 — Rome, historic centre. Just a few steps from Piazza Navona, appetizers, risottos and rice flour- based desserts seduce the Romans and tourists.

2021 — Florence. In via dei Servi, near the Cathedral Santa Maria del Fiore, the fourth restaurant brings the Vialone Nano rice in the heart of the city, cradle of Renaissance period.

2024 — Milan, Navigli district. The last restaurant, and maybe the most challenging. In just 23 days, a place in the Navigli district was transformed into a new restaurant. An investment of around 500.000 euros, a young team of 10 people, a projected outcome of more than 35.000 risottos per year. As Francesca Melotti explains: “Risotteria in Milan is a result achieved thanks to the passion and enthusiasm by our young and decisive team.” Luca adds: “Seeing our rice travel directly from our fields to the Milanese tables is a unique emotion”.

The wine labels proposed are exclusively from the Veronese winemakers — a coherent choice aiming to enhance the territory of Verona, and not only through the rice.

Teaching farm and agritourism: a rice experience to live

Since 2005 the company has also become a Teaching Farm for school groups or adults. A guided tour made with videos and visits which describe the rice path – from the cultivation to the packaging – bringing younger generations closer to an ancient and meaningful craft.

People wishing to take some relaxing days, there is La Perla del Riso Melotti, an agritourism totally surrounded by paddy fields. A place in which the landscape changes following the seasons and in which time seems to slow down. 

The Melotti’s project continues to develop while staying grounded. Five restaurants, an ever-expanding product range, and a teaching farm open to the public — all centred around the same rice, cultivated in the same fields and processed with unwavering care. As Gianmaria Melotti says, “Every step forward is a tribute to our fields and our story.”