Zibido San Giacomo

Our rice is grown in Zibido San Giacomo, a small town dating back to the Lombard era, located in the province of Milan, yet surrounded by greenery and far from the hustle and bustle of the city.

The farm, situated near the Naviglio Pavese, dates back to the 17th century and features several mills that were used for milling rice and grinding flour; during the war, they were important for generating electricity.

However, the main protagonists were the famous 'mondine,' who, between April and May, sowed, transplanted, and carried out the weeding of harmful weeds that threatened the newly sprouted rice plants.

Carnaroli rice

The Carnaroli variety is the most successful and is particularly suitable for making risottos, because the starch in this variety is the richest in amylose, a substance that helps make the grain firm.

Our rice is 100% Carnaroli; in fact, every year we have the seed analyzed by the Lombard Technological Hub to ensure, through DNA testing, that it is pure Carnaroli and not a substitute variety, such as Karnak, etc.

It belongs to the 'superfine' rice class and is known as the 'king of rice.'

We offer it both in the classic and wholegrain versions.

Venere RICE

Venere rice originates from China.

It was created in Vercelli in 1997 through conventional crossbreeding between an Asian variety of black rice and a variety from the Po Valley.

It has a low glycemic index and a high amount of minerals, including phosphorus, selenium, zinc, and iron.

It has a distinctive aroma and is suitable as a side dish for fish-based second courses and white meats. It is recommended to boil it for about 35 minutes.

The unique feature of this rice lies in its color, which is due to the presence of anthocyanins, the same pigments found in blue and black plants, which are beneficial for brain health.

The grain is ebony-colored, with the husks tending toward gray.

brown carnaroli rice

The scientific name of rice is Oryza sativa, and it belongs to the Poaceae family.

Wholegrain rice differs from polished rice due to the different processing method it undergoes.

Wholegrain rice retains the outer parts of the grain and the germ, which are rich in proteins, vitamins, and fiber.

Analysis of our product shows that it contains the following characteristics:

Fiber, in medium-high amounts, has anti-cancer properties for the intestines and increases the feeling of fullness; therefore, it is used in low-calorie diets.
Vitamin E, a powerful antioxidant and anti-cancer agent, also helps fertility.
Vitamin B12, particularly useful for the nervous system.
Magnesium, a very important trace element for muscle cells, improving mood, and especially for the functioning of brain neurons.
Red rice, very useful for lowering cholesterol naturally.

Dr. Raffaele Fiore
Consultant at the Riza Center for Natural Medicine.

ermes rice

It is the result of a cross between Venere rice and a white Indica-type rice.

It is produced and sold as wholegrain rice, which, compared to refined rice, retains a higher amount of fiber and minerals, especially phosphorus and magnesium.

When consumed regularly, it can help reduce cholesterol levels.

basmati rice

It is a long-grain variety of rice; in Indian, it means 'queen of fragrance' due to its delicate flavor and spicy aroma.

It is primarily grown in India and Pakistan, and there are currently 86 varieties of it.

It has a glycemic index of 58, compared to 90 for white rice, as it is richer in amylopectin. It helps rebalance gastric and intestinal functions and is excellent for those with high blood sugar problems.

Parboiled rice

Parboiled, from 'partially boiled,' is a method of processing rice grains to preserve the micronutrient content.

It is achieved through a process called parboiling: the raw rice is soaked in hot water, steamed, dried with hot air, and finally milled, meaning the outer coating is removed.

Thanks to this method, invented in ancient times in the Far East, the grains take on a yellowish color and, most importantly, they retain their structure during cooking, staying whole and fluffy.

It is ideal for risottos and salads.