Method

Riso

Cascina Grampa rice

Each variety of rice grown in our paddy fields produces grains with a particular morphologic and constituent uniformity due to the homogeneity of the land, water and local micro-climatic conditions. Our unmilled rice undergoes a process (husking) to remove the surface chaff to obtain brown rice. A subsequent abrasive action in several stages (whitening) produces processed rice, more or less white according to how much bran, the seed capsule of the grains, is removed. Special rotating calibrators and separators discard broken grains (casse), unripe grains (green grains) and smaller ones (risina and risetto) between one stage and the next. This selection, especially the last check with optical reading to eliminate grains with colour defects (pitted or pigmented grains) gives a special uniformity of consistency, shape, calibre and colour. This feature enables all the grains in the saucepan to reach the right degree of cooking at the same time, without breaking up and stickiness.

Packaging is without preservatives in vacuum packs of hot-sealed food-grade plastic film. The total absence of air and any other gas in contact with the rice impedes the oxidation process and the development of aerobic micro-organisms, ensuring the preservation in full of the sensory properties.

Production factors and vital elements

Our rice is the result of six essential production factors and vital elements of nature which generate it together – land, water, air, heat, light and stone.

LAND, of which we make a rational, conscious use so that it gives nutrients first to the seed and then the plant and spikes, without losing its original richness and extraordinary predisposition for rice growing. The special feature of this land is that it holds the water in the rice fields, maintaining the ideal heat balance for the complete formation of the grains, giving the right amount of mineral substances for special flavour and texture.

WATER, which comes from the mountains to our Crosa irrigation channel, dug 500 years ago to supply the paddy fields and turn the Grampa mill. Water, regulated by the precise, expert hand of the camparo (person responsible for checking and maintaining the irrigation channels), to keep the temperature in the rice fields constant from sowing to harvesting the rice; water in the paddy fields that reflects the mountains and Grampa farm in spring. Water that gives cool refreshment in the hot days of summer work.

AIR, which brings oxygen for the photosynthesis of the rice plants, whose breeze contributes to fertilising the pollen and drying the land in the rice fields in preparation for the harvest. Air which gives the oxygen for the respiration of the unmilled rice dried and stored after harvesting, and during the aging that improves the consistency and flavour of the grains.

HEAT, that the sun gives for the life of the seed and the support of vigorous, healthy growth of the plants until the grains have ripened. Heat that spreads in the water of the paddy fields to alleviate the difference in night-time temperatures and any bad weather.

SUNLIGHT which feeds the photosynthesis of our rice plants, admirably reflects the landscape of the flooded rice fields and colours splendid sunsets. Light that the optical reading sorter uses to find and discard defective grains to obtain the homogeneity typical of our rice.

STONE of the pillars in Serizzo granite, which support the water control panels. Stone laid at the base of the Crosa irrigation channel and the nervile, the building with the mill. Stone that the rotating wheel of the mill is made from and also the veins excavated in the monolithic block of the ‘pista’. Stone that husks the grains of unmilled rice with an effective abrasion and gradually whitens them, enhancing their texture and flavour.