• GOIO 1929 RICE has achieved the European recognition "Dop riso di Baraggia Biellese e Vercelli" in 2007. The PDO provides a procedure guideline for the control of the product conducted by Ente Risi, ranging from the seed used to its processing. The product is certified based on the samples collected from the company. After the laboratory analysis, the product has to respect some parameters with regard to the stickiness and texture, which allow a better cooking resistance. GOIO 1929 PDO RICE is the only rice in the world to have the PDO recognition. Moreover, it is dry seeded. This means a healthier and oxygenated soil. It is cultivated with the crop rotation system, following the grandfather’s tradition. It is carefully selected during the handcrafted production: it is discarded much more than what the law requires, so as to get a product with EXTRA characteristics. 

    RISO GOIO is suitable to prepare all kind of dish ranging from risotto to soups or cakes. It is also excellent simply boiled to accompany second courses. 

  • Region: Piedmont

    Producer: GOIO 1929

    Ingredients:  GOIO 1929 PDO RICE

    Packaging: 2Kg in terracotta pot

    Storage conditions: keep in a cold and dry place

    Shelf-life: 36 months from the production date

  • 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 Goio family began its activity in the rice industry thanks to the founder Ernesto, born in 1903. The recognition of the "DOP Riso Baraggia Biellese e Vercellese"  was achieved by the company in 2007. As the grandfather used to do long ago, the new generation reintroduced the crop rotation system: 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 by reducing its use up to only a few weeks.