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RISO GOIO 1929 DOP “S. ANDREA” 1 KG - Riso Goio 1929

Goio rice excels in risottos for its high creaminess and cooking resistance, but it is also perfect for preparing excellent supplì, arancini, timballi, soups, salads, and even desserts.
100% Italian rice 
  Shipping from Italy. Order directly from the producer.
THIS PRODUCER REQUIRES A MINIMUM ORDER OF 50€
You can find all Riso Goio 1929 products by going to its online store. Click below.


€6.00

  • Politiche per la sicurezza (modificale con il modulo Rassicurazioni cliente) Politiche per la sicurezza (modificale con il modulo Rassicurazioni cliente)
  • Politiche per le spedizioni (modificale con il Modulo rassicurazioni cliente) Politiche per le spedizioni (modificale con il Modulo rassicurazioni cliente)
  • Politiche per i resi merce (modificale con il Modulo rassicurazioni cliente) Politiche per i resi merce (modificale con il Modulo rassicurazioni cliente)
“Riso Goio 1929” is unique because it has 4 distinctive characteristics:

1) it is grown in the biellese and vercellese “Baraggia”, the only PDO on rice in the world; this constitutes traceability and quality certification.

2) It is cultivated with crop rotation: after 2 years of soy, rice is sown. This practice leaves the soil rich in natural nitrogen and free from weeds, therefore it limits the use of herbicides and fertilizers.

3) It is sown "dry"; with the technique of sowing in underground rows there is less use of water and pesticides: the plant grows healthier because the soil and the plant itself remain more oxygenated.

4) Riso Goio chooses to bring the processing defects of the rice grains to 0% (no breaks, no spots, no red grains, no green grains etc ... ).

Goio Rice is loved by the most illustrious chefs for its very high resistance to cooking and for its natural creaminess, given by the starch that it constantly releases during cooking, for a creamer as natural as possible.
REGION OF PRODUCTION: Piedmont
piemonte

Weight: 1 KG 

Goio rice is left to mature naturally in the field much as possible before harvest. At this point comes into action a computerized combine that separates the grains of paddy rice (rice still raw) from the chaff, this is left in the field to supply organic substance as nourishment for growth of the following year. The product is then carried to the center of desiccation where it is slowly warmed and ventilated to remove the excess moisture: from the initial water content of 20/22% to a final 13%, perfect for good processing and conservation. Thereafter, the paddy rice is deposited in refrigerated silos to ensure better uniformity of the product and left to stand for one year. So it is a delicate time of processing. First, the grain will be separated from husks and impurities obtaining the so-called husked rice. In the last working, the most delicate, the rice is subjected to whitening process and by abrasion, it also loses his silver film. In the next step, it could get the breakage of the grains, processing which, even if permitted by law up to a certain percentage, is discarded by us to be able to provide the consumer a better product. Now the rice could be ready for your table, but the Riso Goio is still left to stand in an oxygen-free environment for several months to improve its conservation and, after bagging in a controlled atmosphere, will arrive in your homes without altering its peculiarities. The Riso Goio stands out for its high capacity of excelling in preparing all kinds of dishes: from the most refined risotto, soups, desserts, or just boiled as a side dish. By many Chef is appreciated for its high creaminess that allowed not to use cream, butter, or cheese for creaming. This makes it very appreciated for those who, not wanting to give up the good food, has special attention to the healthiness of the foods and, why not, for the shape.



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