Organic Pink Marchetti Rice 1kg

Rosa Marchetti Rice Characteristics

Its grain has small dimensions, almost a little triangle, and dark colour, which changes once in the water, during cooking, when it becomes pinkish gray.

History of Rosa Marchetti

Discovered by Domenico Marchetti, Introduced on the market starting from 1972, this rice immediately conquers the palates, becoming the Soup Rice for excellence.

Then, over the years, it is abandoned by conventional agriculture for low production yield.

A variety of semi-fine rice similar to Vialone Nano, particularly valuable and sought after.

The Rosa Marchetti is an early variety which was once used to prepare rice fields for real cultivation.

It is a variety native Italian long-stemmed and deep root system which, drawing nourishment in the richest layers of the soil, guarantees better healthiness to the plant and greater nutritional quality to the product.

STORAGE
It is advisable to keep it in a dry place away from light below 25 ° C, once opened at a temperature below 18 ° C, in the hot months it is recommended to keep the product in the refrigerator or freezer ready for use.

ALLERGENS
May contain traces of SOY *

COOKING
12 / 14 minutes

The Di Rovasenda Biandrate Maria farm,

Founded in 1970, it covers an area of ​​89 hectares, mainly cultivated with rice in the province of Vercelli.

It is located close to the Biella hills among the first flat lands where rice cultivation is possible.

This land is called "baraggia", it is not particularly fertile, on the other hand it guarantees a high quality production.

Since 2016, the whole company is grown without the use of chemicals.

In 2019 the company obtained the BIO certification for all its lands.

Rice Processing

THE RICE BEAN

Rice is a cereal that in order to be considered edible, that is to say edible and digestible by humans, must be "processed". In fact, in its natural state, that is, after harvesting and drying it is covered by its "skin" (called husk). This husk has a vegetable composition similar to wood, and therefore not digestible by our digestive system.

THE DRAINING

So the first thing to do is remove the skin from the grain, "discovering" just under the grain of rice, which at this stage of processing is integral (also called husked) and is already edible, as the grain is composed of a starchy heart (which is the white grain) and a surface layer (which we can compare to wheat bran) very rich in nutrients, such as mineral salts, fiber, vitamins and oil. The oil contained in this surface layer gives brown rice its classic yellowish brown color.