Rice cannot be modified: it is the fruit of nature and reaches the table just as nature made it.

Rice, nutritionally rich and complete, can only be processed using natural methods that respect all its organoleptic characteristics, its chemical composition and energy value.
At the end of the nineteenth century, coarse rice was introduced in a series of basins carved in rock where a wooden pole with a metal tip, called “pestle”, connected to the overlying motor shaft was raised and lowered rhythmically to process the rice (this process is known as husking).
Water from the channels would hit the paddle wheel and generate the energy, which set the motor shaft in motion. When the husker decided that processing was complete, the pestles were stopped to allow the workman in charge of the batch to remove the processed matter and to sift it with large circular “sieves”, hung to the ceiling with ropes.
These days, industrial processing guarantees constant quality control and high hygienic standards.

Coarse rice is not edible, that is why it requires a very delicate natural processing, which differs according to the type of rice to be obtained.
For all rices, however, stones and impurities - including straw and other seeds - need to be removed first. This operation is carried out with sophisticated machinery that works with the utmost precision, preserving the intactness of the grain.
It is at this stage that the processing phases differ according to the type of rice required: brown, white, parboiled, quick-cook rice and risotto pronto .

White rice
To obtain white rice, the rice must undergo a long and delicate milling process to remove the bran, the husk and other grist from the grain. Before packaging, the rice is carefully checked by special electronic devices, called "optical sorters", which eliminate imperfect or spotted grains.

Parboiled rice
This modern rice is obtained through a natural process, parboiling, which is known to have been used by the Hittites and the Egyptians. By this method, paddy rice is first soaked in hot water, then steam-treated at a high temperature and finally dried using hot air before being milled – the same process as for white rice. This process results in the natural vitamins and mineral salts being transferred from the rice bran layer into the starchy endosperm, thus retaining those nutrients which are lost during normal processing. In addition, starch gelatinisation produces a grain which is more resistant, has a longer shelf life and is easier to prepare as it retains its firmness in cooking.

Brown rice
In the first phase, the outer hull - the casing which covers the grain - is separated from the rest of the rice grain, using special milling machines. Without the hull, the rice is already edible and is known by the name of "brown" or husked rice. Only recently have consumers begun to appreciate the quality of this product. Indeed, brown rice is the rice with the highest nutritional value. It retains all the cereal's protein and vitamin content and has a very high percentage of dietary fibre, valuable for developing regular bowel habits and controlling fats and cholesterol.

Quick-cook rice
This type of rice is obtained through special heat treatments. The rice is cooked in hot water and then quickly dried in hot air dryers. This process causes minute cracks on the surface of the grains, which become light and porous. The cooking liquid penetrates more easily into the rice through these minute cracks, enabling the grains to cook, both in and outside, in just a few minutes.
Furthermore, the product's wealth of nutrients and firmness in cooking remain unaffected.

Risotto Pronto
This is innovative product in the world of rice. The risotto is prepared traditionally, selecting top-quality ingredients; then it is dried on a bed of hot air so that the rice grains absorb flavours and seasoning.