Between rice and the art of sushi: Mundi Riso at Fattoria in Città

At Piccolo Studio, in Sant’Andrea Cathedral, the rice company hosted a public seminar on the rice of Vercelli and its use in Japanese cuisine. A central focus was New Kenji, Mundi Riso brand of sushi rice, entirely developed and produced in Italy, and internationally recognized for its quality. Also participating were SA.PI.SE., an agricultural cooperative that supports farmers by providing certified high-quality rice seeds, and Gli Aironi di Lignana, a local company known for developing Nero Sakè, a fermented black rice liqueur infused with botanical essences.

The event also provided an opportunity to revisit the highlights of the first edition of Italy Sushi Cup, in collaboration with AIRG – the Italian Association of Japanese Restaurateurs – and Chef Yamazaki Gentaro, president of the competition jury. The contest, which crowned the best sushi chef in Italy, had taken place just days earlier in Vercelli with the strong support of Mundi Riso, positioning the city on the global stage. Also present was a delegation from CIR Viaggi, the travel agency that awarded the winner a trip to Tokyo to represent Italy at the World Sushi Cup in August.

Chef Yamazaki Gentaro also gave the Vercelli audience a live demonstration of one of the dishes presented during the Sushi Cup, showcasing the technique, the precision and the mastery required in Japanese cuisine.

To conclude the event, Mundi Riso offered a tasting session, giving all attendees the chance to sample sushi prepared by Chef Alex Amico using New Kenji Premium Sushi Rice and paired with Nero Sakè by Gli Aironi di Lignana – true symbols of the deep connection between Italy and Japan.