 |
Gli Aironi Rice & Co. The choice of our Company's name is a tribute to a specific species of endangered herons (the Herons Cenerini)which, in recent years, have repopulated our Vercelli rice fields, thanks to our generational decision to stop intensive rice production. GliAironi has invested in rice production, grown in compliance with the natural laws, offering to its customers flour and biscuits in vacuum packs, a wide range of risottos and other rice products ready for cooking. But what, above all, characterizes GliAironi, compared to other companies, is its innovative production system, that uses, for example, the IpoDry process: a special packaging method, which preserve the organoleptic characteristics of its products. Special attention is given to green engagement. In the rice fields, GliAironi still uses the ancient network of canals created by Cavour to which innovative and sustainable irrigation techniques are applied, which allow to use the minimum amount of water to cover rice plants. In the Company rice fields you can see herons, ibis, frogs and all the aquatic fauna typical of Vercelli area. The Company’s commitment to the environment does not stop at this point, but finds ample space in the reuse of the rice waste parts in other production sectors, such as the farinaccio in the cosmetics industry and the the rice grain lumps in the PC motherboard production, since they are rich in silicon.
|
||||||
The most common rice in Italy, has very large grains and is rich in amylopectin that give it good cooking qualities and an excellent binding. Recommended for 'arancini', fillings and desserts.
This paddy rice is subjected to a soft processing (artisanal stone husking) that guarantees a light hulling of the grain, keeping the nutrients present in the outside, responsible for the taste and resistance to the cooking of rice.
This paddy rice is subjected to a soft processing (artisanal stone husking) that guarantees a light hulling of the grain, keeping the nutrients present on the outside, responsible for the taste and resistance to the cooking of rice.
We took our best Carnaroli rice and smoked it with cherry wood for 14 hours, to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.
We took our best Carnaroli rice and smoked it with cherry wood for 14 hours, to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.
We took our best Carnaroli rice and smoked it with cherry wood for 14 hours to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.
Rice mixture with dehydrated vegetal pieces. Once cooked: uniform, pearly, grainy and with the characteristic taste of bell peppers and ginger. Being a preparation for risotto it is dry, not soupy. No extraneous notes.
The Venus black rice owes its color to natural pigments, produced by the plant itself. For its nutritional characteristics and its particular perfumes, in ancient China, it was called the "Rice of the Emperors". The light refining keeps its nutritional characteristics intact and is suitable for feeding children, Elderly and sportsmen. Cooking exudes an aroma of sandalwood and bread. The bean, very small, retains its consistency.
This Red rice comes from the selection of particular rice strains. Its red color is naturally produced by the plant. Due to its nutritional characteristics it can be included in the diet of children, the elderly and sportsmen. Its coloring makes it suitable to unleash, in the kitchen, the imagination in the preparation of soups, timbales, side dishes and salads. A little secret for great results? Red rice, thanks to its light refining, is comparable to brown rice, therefore the cooking must be slow and prolonged. Great with fish sauces.
