Hamper PA02-D: “Precious rices” contains:
- 2 Kg Semifinished Maratelli rice
- 2 Kg Carnaroli rice
- 1 Kg Whole red Sant’Eusebio rice
- 1 Kg Semifinished red Sant’Eusebio rice
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Among the oldest varieties of Italian rice, in 2013 it was listed in the Register of Historical Varieties and Cascina Canta has become the exclusive keeper of the seed by the Ministerial Decree of 5 April 2013. This kind of rice was identified directly in the field by Mario Maratelli in 1914, and it was registered in the National Register of Commercial Varieties of Rice: from that moment Maratelli rice became one of the most cultivated and appreciated rices.
In the 70s the popularity of Maratelli rice dropped in favour of new, more productive varieties (Maratelli doesn’t tolerate herbicides), disappearing almost completely. However, Eusebio Francese and Bianca Bellotti, with insight and obstinacy, continued to cultivate Maratelli rice, typical of the Piedmontese tradition, in their paddy fields and still continue today. Their tenacity, along with their daughters Maddalena and Isabella, was awarded by the Minister of Agriculture who registered Maratelli rice in the Italian Register of Historic Varieties of Rice.
Know as the prince of rices, it has a longer grain and is resistant to overcooking. Carnaroli rice originates from the area of Vercelli, Novara and Pavia and is considered one of the best Italian rices. It takes 160 days from sowing to full maturity. It is a long grain rice, very rich in amylose (about 22% compared to the total starch) which improves its consistency during cooking. It is ideal for risotto for its excellent ability to bind aromas and seasonings, releasing the right amount of amylose to create the desired creamy texture and to enhance the flavour. However, it can be used in any preparation and is perfect even for less experienced cooks. Semi-milled Carnaroli rice has all the same characteristics as traditional processed white rice, very tasty with large and regular-sized grains, but it is still nutritionally richer thanks to its high fibre content, which is now an important part a of a healthy diet. Thanks to its high amylose content, typical of Carnaroli rice, it is resistant to overcooking.
ROSSO SANT’EUSEBIO (ST. EUSEBIO RED RICE)
This kind of rice was selected directly in the field by Eusebio Francese, from which it takes its name, and belongs to the Japonica variety. What distinguishes this rice is its high content of assimilable iron and anthocyanins present in the outer skins, responsible for its colouration and high antioxidant capacity. It is suitable for risottos thanks to its delicate, almost sweet taste.
Cascina Canta is a 38 hectares family-run business located in Gionzana, a small village near Novara.
The family have been farmers and rice growers for generations. Even nowadays their main activities consist in the cultivation of different varieties of rice and grains and the management of the whole production process using environmentally-friendly farming techniques and renewable energy.
Their story began in 1966 with Eusebio Francese and Bianca Bellotti, who moved from Vercelli to Novara, fell in love with Cascina Canta and decided to buy it. They began renovating the farm, such as levelling the land and applying an original project invented by Eusebio, whereby grains were dried with ambient air on inclined planes. In 1976 they abandoned monoculture, introducing a rotation program, which combined the cultivation of rice with other cereals and pulses that are particularly precious and of ancient tradition.
In the late 80s the family’s legacy is taken over by their daughters Maddalena and Isabella, who continued in their parents’ footsteps, combining tradition and innovation with a modern company that still remains true to its roots.
The company still has an old wooden rice mill, with an ambient air insufflation dryer, a stone mill for the production of wholemeal flours and a laboratory for the production of pasta.
Cascina Canta produces different varieties of rice: Maratelli, Balilla, Carnaroli, Vialone Nano, Gange, Rosso Sant’Eusebio.
The main characteristics of this company is the ability to use different processes for its varieties of rice, classifying into three types: brown rice, milled and semi-milled.
Brown rice does not undergo any bleaching process, consequently it is darker in colour and has a longer cooking time, at times even up to 50 minutes; this is due to the large presence of fibre which accounts for up to 1.8% of the grain.
Fibre is gradually removed during the processing, in fact it is present in smaller amounts in semi-milled rice, which takes less time to cook, and it is virtually absent in milled rice (or white) in which all the outer skins and the germ are removed.
Buy now refined rice for risotto