Riso Gallo knows all too well that from the ancient techniques of CULTIVATION up to the present day, the quality of rice depends on experience and research.
In Italy rice is grown under water which is vital for protecting the seeds and seedlings from the low night temperatures.
Rice reaches full maturity between September and October and the fields are dried for the last time two weeks before harvesting, when modern combine harvesters fitted with caterpillar treads are used (as that they can move around with no risk of sinking into the muddy ground found in paddy fields).
Threshing yields paddy rice, the raw material that is then dried to remove any excess humidity.
This stage, which was once done on farm threshing floors using the warmth of the sun and used to last two or three days, is now performed by sophisticated machinery that cuts the time down to a few hours and conserves the product better.
At the factory in Robbio Lomellina, Riso Gallo combines artisan passion with cutting-edge technology when processing the rice to bring the taste of the best rice onto our tables.