RESIDUE-FREE RICE, AN EVOLUTION OF THE THIRD MILLENNIUM
When we talk about rice, we generally make just one distinction, describing it as white or ‘brown’, (wholegrain). This is because we all too often pay more attention to the type of product than to its actual quality, and it explains why we only rarely hear any mention of RESIDUE-FREE rice."The Vercelli area has long been renowned for its rice, which was grown over 30,000 hectares as far back as 1860, a record in Italy at the time. While the history of rice stretches back over almost a thousand years (it was enjoyed by Alexander the Great in the 6th century BC), the history of RISOINFIORE began ten years ago, when Paola Fiore - supported by three generations of experience acquired by the farming business of her husband, Adolfo Barbonaglia - came up with the idea of creating a UNIQUE rice product, unlike those traditionally available on the market.
2017 saw the first harvest and sale of the new registered trademark product in Italy and Europe, 100% free from phytosanitary residues.
We believe it is important for consumers to receive a healthy product, supported by strict controls and "complete multi-residue" analyses, easily traceable with a click on our website.
Phystosanitary products are damaging not only to human health, but also for the environment. This is why here at Risoinfiore we use sustainable, conservative, precision farming methods, paying particular attention to biodiversity in the rice fields and employing renewable energy and "gentle" drying processes.
Stroppiana plays a key role in the evolution of rice in the third millennium: quality, traceability and eco-sustainability are the hallmark features of RISOINFIORE."
Over the years, Paola Fiore’s company has perfected the use of next-generation molecules and the reduction of crop treatments to a minimum, allowing us to sell rice that is 100% free from phytosanitary substances. (report available in the download section).
The Gloria variety, an early type A semi-dwarf long-grain rice, has a high industrial yield and a low percentage of defective grains.
Minghetti "Amburgo" type grinding machines are used to process the rice slowly and delicately. This method ensures the wholegrain rice is stroked gently, taking on an amber colour and preserving both the whole germ and the nutritional and organoleptic qualities of the outer layers, hulling them and boosting the flavour.
In addition to the wholegrain rice, we have chosen to obtain a semi-processed product (semi-wholegrain, with just one whitening stage) and one with a second-degree stone-milling process (two whitening stages). With an amylose level between 18 and 19%, both products can be used to prepare risottos, soups, desserts and timbales.
Our semi-processed zero-residue "Gloria" rice is also used to make our semi-wholegrain, stone-ground rice flour.