Description
The Calasparra PDO is rice from the Oryza sativa species, Bomba and Balilla X Sollana varieties.
Production Area
The production, processing and packaging area of the Calasparra PDO covers the region of Calasparra and Moratalla in the district of Murcia in the Autonomous Community of Murcia and some municipalities of the Albacete province, in the Autonomous Community of Castilla-La Mancha.
Production Method
The cultivation of Calasparra PDO rice is made on lands with the rotation of crops of wheat, corn and legumes. The cycle lasts 2 years: it begins in April-May and ends in October-November. The ground is prepared leaving the water to penetrate into the separated parcels through a slight slope towards the river. Seeding is handmade, leaving the rice immersed into 7-8 cm of water until the birth of the plant, and then the weeds are eliminated. The fertilization is made in May. The level of water, which must be constant during the entire vegetative cycle, is drained away 8-10 days before harvesting, which is made in October-November. The maturated cereal is transported to the mills to begin the drying process so to eliminate the excess of water up to 15%. Then the rice is stored in the warehouses to wait for shelling, a process through which the bracts are eliminated and the whitening process, which enables the elimination of seed capsules. This last process is not made for wholemeal rice. Finally, the rice is cleaned and undergoes the quality controls, and then it is packed and labelled.
Appearance and Flavour
The variety cultivated in the Calasparra PDO is the Balilla X Solana, which is from 5.3 to 5.6 mm long, 3.1 mm large and the amelosy content amount to 20.52%, but when cooked it grows up to 70%. On the contrary, the Bomba variety is rounder and harder. It needs a longer cooking time and, at the end of cooking, it increases of 100% in volume.
History
The cultivation of rice in the production area of Calasparra PDO goes back to ancient times. Many documents from the 15th century confirm the ancient and traditional cultivation processes used and the importance of these cultivation systems. The existence of actual self-regulations, established by the farmers for rice and the management of waters, is documented in a book written in 1785.
Gastronomy
The Calasparra PDO rice must be stored in fresh and dry rooms, protected from sunlight. In hot locations or in summer, it is advised to store it in the refrigerator. It is used for a wide array of dishes, from antipasto, salads and soups to the preparation of cakes. It is a very versatile cereal, perfect with vegetables, meats, fishes, legumes and also dried fruits.
Marketing
Two varieties of Calasparra PDO are sold: Arroz Blanco is sold in the classes Extra, Primera and Arroz Integral. It is sold in cotton bags, labelled with the mark of the Regulation Authority to protect the authenticity of the product. The suitable packs weigh 500 gr, 1 kg and 5 kg. Packs with 25 kg of rice are sold for catering.
Distinctive Features
The production region is located in a mountainous area, broken by the Segura River which flows between the lands forming the production area. Its ecologic surroundings are clearly different as this is a mountainous and sunny area with an altitude from 341 to 500 m above sea level.
