Description
The Riso di Baraggia Biellese e Vercellese PDO refers to the rice product obtained from the processing of unrefined rice belonging to the Arborio, Baldo, Balilla, Carnaroli, S. Andrea, Loto and Gladio varieties.
Production Area
The production area of Riso di Baraggia Biellese e Vercellese PDO is in 28 municipalities in the provinces of Biella, Vercelli in the Piedmont region.
Production Method
The cultivating procedures are aimed at obtaining a healthy and perfectly ripe product. The use of nitrate or compost fertilisers, or those containing heavy metals, is not permitted; fungicide or insecticidal treatments are carried out at least 40 days before the harvest, which generally takes place at the end of summer. The drying processes for the unrefined rice, which should preferably take place in drying rooms or over a direct flame, must be carried out with means and methods that reduce the possible contamination of the rice-grain involucres with any residual fuels or extraneous smells to the minimum. At the end of this stage, the residual moisture of the rice must be of no more than 14%. For the preparation of brown rice or the successive refining of the product, the rice undergoes two different processes: stripping or husking and refining or bleaching. The first involves the elimination of the husk of the rice grain, after which the grains are divided by size. The second process involves the removal of the pericarp from the surface of the grains; this is done through abrasion.
Appearance and Flavour
Depending on the rice variety, the grains of Riso di Baraggia Biellese e Vercellese PDO can be short or long, with a semi-round, round, semi-tapered or very tapered shape. The viscosity index ranges from 1,5 to 8,5 gr/cm2.
History
The origins of Riso di Baraggia Biellese e Vercellese PDO date back to the XVI and XVII centuries, as demonstrated by a decision made by Salussola town council in 1606. Since then, the cultivation of this extremely high quality rice has become increasingly more important. The irrigated rice plain also contributed to the national unification, thanks to the canal named after Camillo Benso, the Count of Cavour. It took four years (1863-1866) and 15,000 workers to supply water to a large part of the Novarese and Lomellina countryside; it represents one of the most important land reclamation and irrigation infrastructures of the new Italy. More recently, the special characteristics of the rice produced in the Baraggia area were described and highlighted by numerous articles published in the monthly Giornale di Risilcultura, published by the former Istituto Sperimentale di Risicoltura of Vercelli, between 1912 and1952.
Gastronomy
Riso di Baraggia Biellese e Vercellese PDO should be kept in a cool, dry place away from direct sunlight. It can be cooked in many different ways, depending on the type of rice. The Arborio variety is ideal for creamy or gratin risotto. The Baldo variety is perfect for oven-baking and timbale, whereas the Balilla variety is suitable for traditional recipes and all types of rice-based cakes and desserts. The Carnaroli variety is ideal for risotto and rice salads and the S. Andrea variety for soups, traditional risotto, rice flans, risi e bisi (risotto with peas). Loto rice is extremely tasty and consistent, ideal for risotto and side dishes, both of which can also be made with the Gladio variety.
Marketing
The product is marketed as Riso di Baraggia Biellese e Vercellese PDO in the following varieties: Arborio, Baldo, Balilla, Carnaroli, S. Andrea, Loto and Gladio. It is packaged in fabric bags or small plastic-coated bags weighing 250 and 500 g, 1, 2 and 5 kg.
Distinctive Features
The consistency of Riso di Baraggia Biellese e Vercellese PDO rice grains remains more intact than wheat during cooking and is less sticky compared to other types of rice.
