Riso Mittino Riseria d'Italia

The RICE-MILL OF ITALY has produced rice since 1901.

The considerable experience we have acquired over this period has enabled us to guarantee the highest possible quality for our rice, and also an impeccable service to our clients.

The modern equipment and machinary used in accordance with our old traditions give us a hightly selective form of production, worthy of our famous trademark, which is respected throughout the world.
Our modern packaging, both practical and essential, allow us to satisfy every request and every market requirement.

For several years, Riseria d'Italia has been developing production of the vacuum-pack line of all the rice varieties in 1-kg packs. The installation of an automatic vacuum-packaging machine made by ICA S.p.A. makes it possible to create a brick-shaped product with a flat top and base, enclosed in a simple, elegant outer box with a see-through window.

The purpose of the vacuum-pack is to ensure that the essential properties of the rice remain unaltered, that the product stays fresh and, at the same time, is hygienically protected from parasites or other potentially harmful agents.

Furthermore, Riseria d'Italia intends to increase the amount of both processed and brown rice coming form organic farming, also wrapped in vacuum packs, ensuring that their organic and natural characteristics are enhanced and preserved.

An ancient Indian legend documents the appearance of rice on the Earth, citing it as a wedding gift from the god Shiva to his beloved Retna.

The spread of rice as a simple, substantial source of food was rapid both in the East, where it originated, and in the southerly regions of the West: Italy, France and Spain, which are still the leading rice producing countries in the West today.

Depending on the latitude, the consumption of rice is both a ritual and a feast in which traditions and cultures merge.

In Italy, for example, how can we forget the figure of the Mondina who, in 1931, led to the creation of the Ente Risi?

Rice is a cereal which requires a warm, humid climate, the climate prevailing in vast areas of China and Japan. In Italy it is cultivated by flooding the rice-fields.

This technique of covering the plants with water protects the rice from the marked variations in temperature which might otherwise damage the young plants.

The sowing, removal of weeds and harvest are the main stages in the cultivation of rice. They all take place between April and September.

Its nutritional value means that it is one of the most complete, digestible foods available on account of a virtually total lack of cellulose.

The only disadvantage to eating rice is in the case of people who suffer from diabetes or are overweight, on account of its high carbohydrate content. Current legislation protects every stage of rice-processing and precludes any kind of variation.

Certain fundamental information must appear on every packet: the category of rice (it is forbidden to blend different types of rice and sell it in the same packet); the name of the rice and the use to which it should be put.

Good-quality rice should have no smell, have a uniform colour and the grains of rice should be opaque and be free of marks. In the hand, raw rice should not leave any traces of white powder, which is a sign that the rice is old.

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