Italiano
€5,00
Carnaroli brown rice is a unique natural, fiber-rich rice. It does not shake and is preservative-free.
7 in stock
Whole grain carnaroli rice is a unique natural, fiber-rich rice. It does not shake and is preservative-free.
The history of rice is as old as the history of the world. There are various traditions about this cereal not only concerning the food aspect, but also the religious, philosophical aspects.
Actually, the word rice, for example, comes from Eastern languages with different phonetic consequences.
It seems certain that about two dozen species have been distinguished from the original species of this herb. Today only two of them have any relevance for food purposes: Oryza sativa, native to Asia, and Oryza, native to Africa.
The first evidence of rice cultivation in Italy dates back to 1468 in Florence. Under the Medici, a gentleman named Leonardo Colto dei Colti applied for rice cultivation, with a tone that suggested wheat cultivation was already known. However, historians tend to favor “Milanese” origins. In the late 1400s rice cultivation spread to northern Italy, to Lombardy and Piedmont to be precise, in what is now the Vercellese region, where the first rice paddies sprang up.
They were cultivated by Ludovico il Moro and his brother Galeazzo Sforza, who wanted to take advantage of the frequent flooding of the Po River to grow the crop. In the Milanese lowlands they implemented a major program of marsh reclamation and initiated an agricultural policy for this cereal; from that time on it was no longer considered an exotic spice, but an important part of the national agrifood production project.
In the 16th century, rice, along with corn imported more recently from the Americas, entered the new category of foods used to alleviate hunger among peasants. It was because of this poor image of food that rice did not receive special attention in the 16th-century court cookbooks.
During the 17th century, rice cultivation suffered degradation, mainly due to sanitation controversies.
Doctors accused the grain of carrying malaria (the real culprits were mosquitoes infested the swamps), so farmers were forced to maintain their rice fields six miles from the town, and if they failed to comply with this rule they would be punished and imprisoned. Rice became popular again in the 18th century, gaining new growing areas for the first time in response to severe generalized food difficulties.
In the nineteenth century, the Piedmontese government and Count Cavour promoted research into the creation of a canal network in the Vercelli area, so much so that a canal network named after Count Cavour was opened in the last decades of the century.
| Weight | 1,2 kg |
|---|---|
| Region of origin | Piedmont |
| producer | Azienda agricola Cascina Badovino |
| Zona di produzione / lavorazione | GALLIATE (NO) |
| packaging | 1000 g |
| Main ingredients | Rice |
| appearance | Vacuum rice grains |
| color | golden ocher yellow |
| smell | Woody |
| Taste | sweet |
| conservation method | keep in a cold and dry place |
| Recommended pairings | Perfect for saffron risotto or any other type of risotto. |
| designation | Tq.I.P. |
| Notes | Cooking time 35-40 minutes |
| Expiration date | |
| smaltimento | Plastic packaging and paper label; packaging in the plastic collection and label in the paper collection. |
Nutrional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUEÂ 1504 kJ / 359 kcal
PROTEINS 6,7Â g
FATSÂ 2,40 g of which saturated fatty acids 0,1 g
CARBOHYDRATESÂ 80,4 g of which sugars 0,2 g
The producer
The Cascina Badovino farm is located in the municipality of Galliate about 200 meters from the Galliate-Cameri provincial road in the province of Novara.
The farm building consists of a prefabricated shed surrounded by an area that is used for tool storage. Inside is a drying facility, product storage silos and some of the equipment.
The land is located in the municipalities of Galliate, Cameri and Bellinzago Novarese, and the crops that are grown are mainly rice, but also corn, wheat, soybeans and barley.
The business, of course, has been handed down for generations, starting with the great-grandfather who cultivated his farm in the late 1800s in rye, oats, flax, corn and grassland. Rice cultivation began in the 1930s in the postwar years by his grandfather for food needs to supplement income. The area under cultivation was initially very small and remained so for many years until the advent of the first tractors.
The real change in our way of rice farming came with the introduction of the combine harvester first purchased in partnership with other farmers in 1958. To increase the area planted with rice and thus the availability of water on the farm, 4 wells were drilled to ensure water uncontaminated by pollutants, which we still use today, with equipment that is innovative compared to the past.
A few years ago they realized that direct sales was the way to go, so they purchased machinery for processing paddy rice, a mill for grinding corn, and a vacuum packing machine.
The varieties grown by the Cascina Badovino farm are chosen according to customer needs: they currently grow Carnaroli, Baldo, Roma, Thaibonnet, Augusto, and Arborio.
Carnaroli is perhaps the prince variety for making risotto, coarse grain, pearly with the characteristic of darkening less than other rices. Baldo is an equally fine variety classified as “Riso Lungo A” that is excellent for both risotto and timbale preparation. Augusto, a medium-grain rice, which is shared with the rice known as “Ribe” is a favorite in Chinese cuisine, is suitable for consumption as steamed rice, or for soups and salads. For some consumers it may also be suitable for risotto preparation.
The Cascina Badovino farm is located in the municipality of Galliate about 200 meters from the Galliate-Cameri provincial road in the province of Novara.
The farm building consists of a prefabricated shed surrounded by an area that is used for tool storage. Inside is a drying facility, product storage silos and some of the equipment.
The land is located in the municipalities of Galliate, Cameri and Bellinzago Novarese, and the crops that are grown are mainly rice, but also corn, wheat, soybeans and barley.
The business, of course, has been handed down for generations, starting with the great-grandfather who cultivated his farm in the late 1800s in rye, oats, flax, corn and grassland. Rice cultivation began in the 1930s in the postwar years by his grandfather for food needs to supplement income. The area under cultivation was initially very small and remained so for many years until the advent of the first tractors.
The real change in our way of rice farming came with the introduction of the combine harvester first purchased in partnership with other farmers in 1958. To increase the area planted with rice and thus the availability of water on the farm, 4 wells were drilled to ensure water uncontaminated by pollutants, which we still use today, with equipment that is innovative compared to the past.
A few years ago they realized that direct sales was the way to go, so they purchased machinery for processing paddy rice, a mill for grinding corn, and a vacuum packing machine.
The varieties grown by the Cascina Badovino farm are chosen according to customer needs: they currently grow Carnaroli, Baldo, Roma, Thaibonnet, Augusto, and Arborio.
Carnaroli is perhaps the prince variety for making risotto, coarse grain, pearly with the characteristic of darkening less than other rices. Baldo is an equally fine variety classified as “Riso Lungo A” that is excellent for both risotto and timbale preparation. Augusto, a medium-grain rice, which is shared with the rice known as “Ribe” is a favorite in Chinese cuisine, is suitable for consumption as steamed rice, or for soups and salads. For some consumers it may also be suitable for risotto preparation.
Production area
The name “Galeatum” first appears in a document in 840. The first inhabited nucleus (Galliate Vecchio) was settled in the region of Scalia: in 911, with the concession of King Belen Gario I, a castle was built there (without leaving a trace), commissioned by the inhabitants to defend themselves from invading barbarians.
In 1057, the existence of a second settlement with an adjoining fort located east of the original village, turns out to be this: Galliate Nuovo, as it is called on the parchment of 1092. At the end, of the 11th century the lands of Galliate were divided into two villages and two castles linked to two conflicting bishops: Galliate Vecchio with the Bishop of Novara and Galliate Nuovo with the Bishop of Milan. In 1154 Frederick Barbarossa, an enemy of Milan and an ally of Novara, destroyed Nuova Galliat.
In the 13th and 14th centuries Novara tried to impose its authority on the rural municipalities: violent conflicts occurred, resolved with unstable compromises or the use of arms. Ties with Milan were strengthened, especially when Galezzo Visconti fortified Galliat in the 14th century.
In the 15th century, the fief passed from the Visconti to the Sforza: in 1476 Galezzo Maria Sforza built the present castle on the basis of the earlier Visconti buildings. With the Peace of Vienna in 1738, Galliat came under the Savoy. in seconds. In the 19th century, along with Napoleon, the town was assigned to the district of Novara.
In 1859, during the Second War of Independence, Galliat received the seat of Victor Emmanuel II in a house in the historic center and Villa Fortuna a few days. In May of that year the town suffered an Austrian occupation and harsh reprisals.
Around 1860 Galliate could count on the presence of textile factories actively engaged in the processing of cotton, linen and hemp, which were the driving force behind the town’s development in the 20th century. With the construction of the Cavour Canal in 1864 and the Quintino Sella Canal in 1874, the artificial waterway, along with the Langosco Canal, facilitated agricultural cultivation in the area. The opening of the northern railway line in 1887 directly connected Galliat with the Lombard capital. The presence of the railway and the direct connection with the Lombard market benefited Galliat and was one of the elements of the city’s economic takeoff in the second half of the 20th century.
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