Brown Red Rice - The Herons
Fantastic Italian brown red rice with a fish sauce. The artisanal stone husking technique guarantees a light husking of the grain, which maintains the nutrients present in the external part, responsible for the taste and resistance to cooking of the rice. Processing in individual batches and vacuum preservation guarantee the storage of batches that are always very fresh and homogeneous. Finally, the production is rigorously selected for color, purity and size of the beans.
Origin: Italy - Piedmont
Format: 1Kg
Cooking time: 25 - 30 minutes
The Rice Field: The experience gained over five generations in rice cultivation has given its best results in the Granges of Vercelli where the Perinotti family has dedicated its existence to improving the cultivation conditions of Tenuta Pracantone. Theirs was a different choice: investing in quality, experimenting and adopting crops with reduced environmental impact and rediscovering the most traditional and valuable varieties of the precious cereal. Until a few years ago, Italian rice cultivation was based on the production of quantities and the indiscriminate use of chemical fertilizers and pesticides, which jeopardized the quality level of the harvest and endangered the survival of the animal species typical of these marshy areas. Only the introduction of a less forced type of agriculture meant that the endangered Gray Herons returned to populate the rice fields. Michele Perinotti wanted to dedicate Risi & co, the company he runs with enthusiasm and passion, to these majestic birds. The company's supply chain starts from the land, that is, from the rice fields, still irrigated by that network of canals and channels created by Cavour's work, to which they apply precision agriculture techniques which represent the new 'frontier' of sustainability in the agricultural sector and which allow you to 'flatten' the ground, avoiding holes and depressions. This allows rice fields to be covered using a minimum level of water and very few chemicals for parasites and 'weeds'. Rice grows in a free, healthy and natural environment. The herons, ibises, frogs and the typical fauna of the area have returned: a natural ecosystem has been recreated. Attention is paid to environmental issues and also goes through the 'soft processing' phase of the grains, which maintains the part of the proteins and vitamins of the A D E K group on the surface. By removing the surface part of the rice, flouraccio is obtained, used in natural cosmetics for creams and scrubs. Flour is obtained from broken grains, which is used in various sweet and savory recipes. This is certified by TÜV Sud, an internationally accredited body: the company uses “Green inside Repower”, traceable and green, coming from the Grosio spring. Since 2018 they have installed photovoltaic panels which have allowed them to reduce carbon dioxide emissions. The husks that protect the grain, and which are eliminated in the first processing phase, are very rich in silicon and for this reason, already in the 70s and 80s they were exploited to make PC motherboards. They have also been in high demand from pet product companies for some components of cat and dog litter. Today the great use of this salt is in green building, for the production of soundproofing and heat-insulating material.
