Goio 1929 S. Andrea PDO Rice Terracotta Pot 1 kg
Riso Goio 1929
S. Andrea is an all-purpose Italian rice variety, the sole rice variety to have obtained a European recognition: "DOP riso di Baraggia Biellese e Vercelli" PDO trademark in 2007. Moreover, this GOIO 1929 branded rice is dry seeded, meaning 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.
Goio 1929 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.
- Weight: 1 Kg
- Region: Piedmont
- Ingredients: S. Andrea Italian PDO Rice
- Storage temperature: 18 - 20° C
- Storage: Store in a cool and dry place
- Shelf-life: 36 months
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Piedmont is in Italy's northwest and borders Switzerland and France. True to the meaning of its name (foot of the mountain), Piedmont is a land of mountains. It is surrounded on three sides by the Alps, with the highest peaks and largest glaciers in Italy. The most typical specialties of the regional cuisine are fondue and bagna cauda: two warm and out-of-this-world dips that celebrate the Alba white truffle and raw vegetables. Some of the many excellent dishes include the great mixed fry, braised beef in Barolo wine, civet of hare and a wide array of cheeses: toma, robiola, bruss from the Langhe, gorgonzola from Novara, and sernium from Biella.
Riso Goio 1929
Riso Goio is grown in the heart of Baraggia Biellese and Vercellese, the most favourable area for high-quality rice production in Italy. 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" - PDO trademark was achieved by the company in 2007 for its "Goio 1929" named S.Andrea variety rice. 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.