Italy grows the variety of rice known as Japonica (Japanese) variety, (Oryza sativa var. japonica), a short-grain variety characterized by its unique starch content, stickiness and texture. This barrel shaped rice is different than long-grain rice, which is usually boiled or steamed. Italian rice are classified in four categories by the length/width and amylopectin starch content: superfino, fino, semifino and orginario. The superfino rice is the one most used for risotto making, with Arborio being the most recognized variety outside of Italy. Chefs prefer Carnaroli variety, which was created in the 1950's. Among the semifino is Vialone Nano, a variety widely planted in the Veneto.