The bud (Gemma) is a key part of the rice grain. It represents its vital essence and contains vitamins and nutrients that are good for human health. The gliAironi rice is the only one on the market which retains the bud during its processing stage. That is why it was decided to bleach the grain as little as possible, with a delicate processing action that leaves the grains unrefined, thus preserving proteins, vitamins, minerals and enzymes present in the outer layer of the grain (especially in the bud) – a bud you can see, touch, and feel in all its fresh elasticity due to cells ready to generate a new rice sprout. And, in the kitchen too, the Gemma makes a difference.

The consistency of gliAironi’s cooked rice – an essential ingredient in any professional kitchen – is due to the tough outer layers of the grains, rich in proteins and fats, and to a non-hardening of the whole caryopsis, which can be obtained with ageing. Preserving the elasticity allows us to obtain maximum absorption during cooking. This means that our rice is recognized both for its compactness and for its taste. If you try gliAironi’s boiled rice, you will see the bud swell and smells its fragrance. If you use it to make a risotto, you will appreciate its extraordinary capacity to absorb liquids after cooking, without flaking, which means that several minutes’ resting time are required before serving.

THE PRODUCER:

The experience of five generations in rice cultivation has paid off best in the “Grange” area (surrounding agricultural land of Vercelli), where the Perinotti family has dedicated its efforts to improving farming conditions on our estate, the Tenuta Pracantone.

We made a unique choice: investing in quality, experimenting and adopting agricultural methods with minimal environmental impact, whilst rediscovering the most traditional and valuable varieties of this precious cereal crop.

Until just a few years ago, Italian rice cultivation focused on quantity and on the indiscriminate use of chemical fertilizers and agrochemicals, thus compromising the quality of the crops and endangering the species typical of these wetlands. Only the introduction of a less aggressive form of agriculture allowed the endangered Grey Herons (Aironi Cenerini) to repopulate the paddies. And it’s precisely to those majestic birds that Michele Perinotti chose to dedicate Risi&co, the company he leads with enthusiasm and passion, and where he carries out continuous research in order to achieve his vocation: bringing to the tables of foodies from around the world the protagonist of the perfect risotto and all its many interpretations.