Description
The Riso di Baraggia Biellese e Vercellese PDO refers to the Brown, Refined and Parboiled rice products 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 within 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 used 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%. The rice undergoes two different processes to create the brown rice or prepare it for the successive refining of the product: stripping or husking, and refining or whitening. The first involves the removal of the glumes, or husk, around 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 16th and 17th centuries, as evidenced by a decision made by the Salussola town council in 1606. Since then, the cultivation of this unique rice has become increasingly more important. In the 1900s, the special characteristics of the rice produced in the Baraggia area were described and highlighted in numerous articles published between 1912 and 1952 in the monthly journal the Giornale di Risilcultura, published by the former Istituto Sperimentale di Risicoltura of Vercelli. In 2006, the scientific committee appointed by the European Commission for new Geographical Indications confirmed "the exceptional specificity of the production area."
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 variety. The Arborio variety is ideal for creamy or risotto and gratins. 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 risottos and rice salads, and the S. Andrea variety for soups, traditional risotto, rice flans, and risotto with peas. Loto rice is extremely tasty and consistent, ideal for risottos 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 packed in small and large fabric or plastic bags weighing 250 g, 500 g and 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.