The “Festa del Riso co’ le Nose,” Nogara’s most beloved gastronomic event, is back to thrill locals and visitors. From Thursday, September 5th, to Sunday, September 15th, the town will host this annual celebration that features traditional cuisine, live performances, and plenty of entertainment. The event, held at the former sports facilities on Via Palmino Sterzi, will spotlight the star of the show—the renowned Riso co’ le Nose—a dish that perfectly blends Vialone Nano rice with walnuts, Gorgonzola, and mascarpone.
Event Highlights
The festival will feature culinary stands open during the evening on weekdays and throughout the day on weekends. Besides the signature dish, attendees can savor traditional local products and dishes, accompanied by free shows and live music catering to all tastes.
Notable events include the “Drag Queen Show,” set for the opening night on September 5th and the closing night on September 15th. Additionally, the “Nogara’s Got Talent” competition, scheduled for Monday, September 9th, invites participants of all ages to showcase their talents, with the best performances judged by a panel. Music lovers can enjoy tribute bands such as “Alinere” (performing Nomadi songs on September 6th) and “Da Zero a Liga” (on September 12th), as well as special evenings with “Radio Company” (September 7th) and “Radio Adige” (September 13th).
The Iconic Riso co’ le Nose
Nogara’s pride, Riso co’ le Nose, is a dish that has become synonymous with the town. Made with IGP-certified Vialone Nano Veronese rice, walnuts, Gorgonzola, and mascarpone, the dish is a creamy and flavorful delight. The sweet, rich cheeses combine to create a smooth sauce that perfectly complements the rustic texture of the walnuts.
Recipe for Riso co’ le Nose
Ingredients:
- 400 grams of Vialone Nano Veronese rice
- 150 grams of shelled walnuts
- 100 grams of Gorgonzola dolce
- 50 grams of Mascarpone
- 50 grams of Grana Padano cheese
- 1 liter of meat broth
- Half a glass of Custoza white wine
- 1 onion
- Butter, salt
- 1 sprig of parsley, thyme, and marjoram
Preparation:
- Set aside ten walnut halves for garnish, and finely chop the rest.
- Chop the parsley, thyme, and marjoram. Finely chop the onion.
- In a pan, sauté the onion in butter until golden. Add the rice and toast it.
- Pour in the wine and let it evaporate. Gradually add the hot broth, cooking the rice for about 15 minutes.
- Adjust the seasoning with salt, then add the chopped walnuts and herbs.
- Stir in the Gorgonzola and mascarpone, allowing the cheese to melt and create a creamy consistency.
- Garnish with the reserved walnut halves and a sprinkle of Grana Padano. Serve with the remaining Custoza wine.
