Italian Wild RED Rice 500g Seggiano details and description
Wild Red Rice from Seggiano is produced by the Perinotti family in Grange Vercellesi. The Grange Vercellesi area is well known as the heart of European rice production.
The Perinotti family, dedicated to rice cultivation for five generations, live and work right in the midst of these characteristic farms. Stone craft husking guarantees the lightest shelling, thus keeping the nutrients contained in the outermost layer of each grain intact. These nutrients are important for the taste and texture of the cooked rice.
The Grange Vercellesi area is well known as the heart of the European rice production. The Perinotti family lives in the midst of this historic rice-producing landscape, where they have farmed for five generations.
The Perinotti family are special people who have made an unconventional choice: investing in quality, dealing with low environmental impact farming and rediscovering the most traditional and valuable varieties of this precious cereal.
Up to a few years ago, rice cultivation in Italy was based on intensive production, entailing the indiscriminate use of chemical fertilizers and phytosanitary products.
Apart from lowering the quality standards of the crops, such practices had seriously damaged the survival of all the species living in the marshland, a true paradise for frogs and birds. It was only after the introduction of a less invasive agricultural method that the Grey Heron, an endangered species, was seen in the rice fields again.
Therefore Michele Perinotti decided to dedicate to those magnificent birds the young company he manages with great enthusiasm. Risi&Co has chosen as its distinctive quality an environmentally sustainable production method, in accordance to the EC regulation N° 2078.
Direction for use: Wholemeal red rice. We prepare red rice this way, boiled for 35-40 minutes in salty water (1 litre for 200g of rice) and then strained. Then we whisk the rice with a vegetable sauce, made with fried onion, tomato sauce, eggplants, carrots and zucchini. Add a touch of extra virgin olive oil. It's suggested that the best way is to stir fry the rice, together with your favourite seasoning, after it has been boiled.
Riso, Rosso, Selvatico