"From passion and dedication only good things arise. From a first quality rice for sure a good risotto can be done." Emanuele Goio - Owner
The Goio family began its activity in the rice industry thanks to the founder Ernesto, born in 1903. In 1929, he left Novara and moved to Rovasenda, where he started the business by renting the Count’s farmlands - clay soils that, due to this characteristic, were suitable for the rice cultivation- located in the heart of an area called Baraggia Vercellese.
Over the years, Ernesto bought part of the lands and when Pietro joined the family company in 1964, it was possible to increase the space used for the cultivation. Later, Emanuele, who has always believed that the rice grown in the Baraggia territory has greater qualities, supported the enhancement of the "Dop Riso Baraggia Biellese e Vercellese" recognition, the European scheme known as PDO (protected designation of origin), achieved by the company in 2007. Emanuele continues the family tradition with passion, the same passion that makes Riso Goio unique.
Riso Goio is grown in the heart of Baraggia Biellese and Vercellese area. Since 1929, we have cultivated our lands, located in the heart of Baraggia Biellese and Vercellese area, loving and respecting the nature, without neglecting the new cultivation techniques and the most advanced agricultural technologies. The cultivation takes place under the control of Ente Nazionale Risi that, together with the Consortium for the Protection of Trademarks, monitors the compliance of the procedure guideline for the product’s protection.
In the recent years, we have focused on the crop rotation system, alternating dry seeded rice and soybeans cultivations. As the grandfather used to do long ago, we have reintroduced the crop rotation. After two years of soybeans cultivation, the soil is rearranged by using a laser blade to execute the dry seeding method instead of the wet seeding, where seeds are sown on the surface of submerged rice yields. This technique minimizes chemicals use and water waste, that we consider one of the most valuable stuff, by reducing its use up to only a few weeks.
Rice Goio matures naturally in the fields before being harvested. A new generation combine harvester separates rough rice grains (risone) from the chaff. This remains in the field as food, to provide organic matter for the cultivation of the following year. The product is then brought to the factory where it is dried. Here, it is slowly heated and aired to remove the excess of moisture: the initial percentage of water (20-22%) drops at a final 13%, ideal for good processing and preservation. Thereafter, rough rice is transferred into refrigerated silos to ensure a better uniformity of the product. Here, it rests for one year. The most delicate moment of the production comes now. First, grains are separated from the husks and impurities to get the so-called hulled rice.
During the final stage, rice is bleached and the abrasion makes it lose its silver film. In the next stage, it is be possible to obtain the breakage of the grains. Even if the law permits it up to a certain percentage, we decided to avoid this procedure to provide the consumer a better product. At this point, rice could be ready for the market, but Riso Goio rests in an oxygen-free environment for a few months to improve its conservation. After packaging, it arrives to consumers’ houses having preserved its peculiarities. Riso Goio stands out for its high versatility: it is perfect for cooking the most refined risotto, soups and desserts. It is great served as a side dish, too.