Our history, our rice ....

It all begins in Zibido San Giacomo

Our rice is born in Zibido S. Giacomo, a small town in the Po Valley, halfway between Milan and Pavia, a splendid land for the richness of the soil and the harmony of the landscape; there are symmetrical rows of trees, green meadows and canals, where the gray herons are found.

The farmhouse dates back to 1400, it was built before the Naviglio Pavese, it has mills with which the rice was piled and the flour was ground.

Carnaroli rice

Only certified seeds can guarantee quality rice

Carnaroli is the most successful variety and is particularly suitable for making risotto, because the starch of this variety is the richest of amylose, a substance that helps make the grain consistent.

Our Carnaroli rice is 100% Carnaroli variety, in fact every year our rice is analize by Polo Tecnologico Lombardo to guarantee through DNA the Carnaroli purity and to confirm that is not a substitute variety such as Karnak etc.

Our Carnaroli belongs to the “superfine” rice class and is often called “king of the rice”.

We produce Carnaioli rice both in the classic version and as brown rice

Venere RICE

Venus rice is a rice that comes from China and is now cultivated also by us. It has a low glycemic index and a large quantity of mineral salts especially phosphorus but also selenium, zinc and iron. It has a particular aroma and is also suitable as an accompaniment to main courses based on fish and white meats.

It was established in Vercelli in 1997 by a conventional cross between an Asian variety of black rice and a variety of the Po Valley.

The peculiarity of this rice lies in its color due to the presence of anthocyanins, the same pigments present in blue and black plants that are effective for brain wellbeing.

We recommend boiled with a cooking of about 35 minutes.

The grain has an ebony color with spikelets tending to gray and belongs to the Japonica class Oryza sativa‘s species.

brown carnaroli rice

The scientific name of the rice is Oryza Sativa and belongs to the Graminaceous family, the integral one differs from the bright rice for a different processing method to which it is subjected.

Integral rice preserves the outer parts of the grain and the germ that have a high content of proteins, vitamins and fibers.

In fact the analysis of our product shows that it contains nutrients that differentiate it from other similar products:

–Fibre in medium-high quantities, they are antitumoral intestinal and naturally increase the sense of satiety therefore they are used in low-calorie diets.

-Vitamin E is a powerful anti-oxidant, anti-tumor and also helps fertility.

-Vitamin B12 is an extraordinary vitamin that has many functions but above all it is useful for the nervous system.

-Normally vitamins are destroyed during the process of processing rice but in our product in a small part they are able to save just because the process remains light.

-Magnesium is a very important trace element for muscle cells, to improve mood but above all to make brain neurons work.

-Our rice also contains a lot of “red grain” which are those grains that are seen very well through our packaging and are very useful for lowering cholesterol in a natural way.

– They work like stamina but without any contraindications as they have the drugs that serve this purpose.

Dott.re Raffaele Fiore

Consultent, Centro Riza di Medicina Naturale.

ermes rice

It is produced as brown rice: compared to refined rice it retains a greater number of fibers and mineral salts, especially phosphorus and magnesium.

It is very useful for lowering the cholesterol level but it must be consumed at least 3 times a week.

It comes from a cross between Venere rice and white Indico rice.

basmati rice

It is a variety of long-grain rice, in Indian it means "queen of fragrance" for its delicate flavor and spicy aroma.

It is grown mainly in India and Pakistan, today there are 86 varieties.

It has a glycemic index of 58 against 90 of white rice as it is richer in amylopectin.

It balances the gastric and intestinal functions and is excellent for glycemia problems

Parboiled rice

Parboiled rice (partially boiled) is a method of treating rice grains to safeguard the micronutrient content (vitamins and mineral salts) and allow prolonged cooking.

Parboiled rice has almost the same nutritional content as brown rice: the process, the “parboiling”, is adopted today all over the world, mostly combined with modern technologies. Parboiled rice is obtained thanks to a process called parboiling.

The still raw rice is soaked in hot water, steamed and then dried with hot air and finally husked (i.e. the outer coating is removed).

Thanks to this method, invented in ancient times in the Far East, the beans take on a yellowish color, remaining intact and well shelled.

Its crystalline grain makes it suitable for risottos and salads.