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Who we are

Today I want to tell you a story, the story that led me up to here, to entrust the words you are reading to a keyboard and a monitor. Yet, when all began in 1929, things were very different. Until then my grandfather Ernesto worked as a factor of the Counts of Rovasenda and with his savings he began to rent the farmland of the area pedemontana in Piedmont called “Baraggia Vercellese”. Those were clay soils, not very fertile and yet to be reclaimed. With hard work and good will, he managed to convert moorlands and wild grazing to rice cultivation. At the time it was not possible to produce as in the near vercellese, but immediately it was clear that the quality was superior. Over the years the grandfather was able to buy part of the lands and the Farmhouse San Felice. In the ’50s, thanks to the arrival of my father Pietro in the company, it was possible to increase the areas used for the cultivation and purchase the Farmhouse Collobiè with its lands.

Later Emanuele – myself – always convinced that the rice grown in this area had superior qualities, adheres with enthusiasm to the valorization of the ” DOP Riso di Baraggia Biellese e Vercellese”, European recognition achieved in 2007. Now the fourth generation is preparing to enhance what we have obtained until now: Edward plays football and join the faculty of Communication Sciences. Edilberto attends the hospitality training institute of Arona. Francesca is still young and would like to help Edilberto. Mariachiara wants to become my secretary, but for girls it is still early, they are 10 and 11! Every morning the alarm rings at 6:30 am for everyone, sometimes it’s hard, but if we arrived up in here is thanks to three generations who spend their days and their lives to the fields, to their cultivations. Chasing a dream that joins us: to sell directly the product we produce from eighty-six years. Today that dream is becoming a reality and it has a name: “Rice Goio 1929″.

Emanuele (Lele)

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THE STORY OF RISO GOIO 1929

The family Goio began its tradition in the sector of rice thanks to the founder Ernesto who was born in 1903. In 1929, he moved from the area of Novara in Rovasenda, where he start off the activity renting farmlands of the Counts of Rovasenda, to the heart of the submontane area called Baraggia Vercellese, he found clay soils that are suitable for rice cultivation thanks to this natural characteristic. Over the years Ernesto bought part of the lands and in 1964 thanks to the arrival of Pietro in the company it was possible to increase the land used for cultivation. Later it was Emanuele, always convinced that the rice grown in the territory of Baraggia had superior qualities, adhered with enthusiasm to the enhancement of the “Dop riso di Baraggia Biellese e Vercellese” European recognition achieved in 2007. Emanuele continued the family tradition with passion, that passion that makes the rice Goio unique in its kind.

 

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Since 1929

we cultivate our lands

with love and respect for nature

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THE CULTIVATION

Riso Goio is grown in the heart of the BARAGGIA BIELLESE E VERCELLESE at the foot of Monte Rosa.

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Since 1929 we cultivate our lands with love and respect for nature, but without forgetting new farming techniques and the most advanced agronomic technologies. The cultivation takes place under the control of the “Ente Nazionale Risi” (national authority of rice) who together with the “CONSORZIO DI TUTELA DEL MARCHIO” (for the preservation of the trademark) monitors compliance with the requirements laid down by a specific production disciplinary to guarantee the product. In recent years we have focused on crop rotation: rice after soy. As the grandfather did many years ago, it was reintroduced the rotation of the terrains. After 2 years of soya the ground is rearranged using a blade with laser control to perform in the best way rice planting in dry conditions and underground lines and not, as normally, with broadcast sowing and flooded rice fields. This combined technique allows less use of chemicals and a significant saving of water, very precious for us, limiting the use of it to a few weeks of work.
Last strip of European savannah, the “Baraggia BIELLESE E VERCELLESE” it is a submontane area that from the Prealpi of the Monte Rosa gently slopes up to part of the built-up area of Vercelli.

The environmental conditions are different from those of the traditional rice cultivation: ventilated and cool climate for the influence of the nearby hills and mountains, clay soil, waters that derive directly from the glacier of the Monte Rosa, give companies less amount of product per hectare, but with unique features. The rice of the Baraggia area has a smaller size in volume, weight, length, greater compactness of cellular tissues and a higher translucency.

After cooking it shows an higher consistency and less glutinosity, characteristics that make it a product with exceptional qualities, appreciated by refined connoisseurs and worthy to the prestigious certification “RISO DI BARAGGIA BIELLESE E VERCELLESE RISO DOP ITALIANO”.

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Our Rice

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Goio rice is left to mature naturally in the field much as possible before harvest. At this point comes into action a computerized combine that separates the grains of paddy rice (rice still raw) from the chaff, this is left in the field to supply organic substance as nourishment for growing of the following year. The product is then carried to the center of desiccation where it is slowly warmed and ventilated to remove the excess moisture: from the initial water content of 20/22% to a final 13%, perfect for a good processing and conservation. Thereafter, the paddy rice is deposited in refrigerated silos to ensure a better uniformity of the product and left to stand for one year. So it is the delicate time of  processing. First the grain will be separated from husks and impurities obtaining the so-called husked rice. In the last working, the most delicate, the rice is subjected to whitening process and by abrasion it also loses his silver film.

In the next step it could get the breakage of the grains, processing which, even if permitted by law up to a certain percentage, it is discarded by us to be able to provide the consumer a better product. Now the rice could be ready for your table, but the Riso Goio is still left to stand in an oxygen free environment for several months to improve its conservation and, after bagging in a controlled atmosphere, will arrive into your homes without altering its peculiarities.
The Riso Goio stands out for its high capacity of excelling in preparing all kinds of dishes: from the most refined risotti, soups, desserts or just boiled as a side dish.
By many Chef is appreciated for its high creaminess that allowed not to use cream, butter or cheese for creaming. This makes it very appreciated for those who, not wanting to give up the good food, has a special attention to the healthiness of the foods and, why not, for the shape.


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The D.O.P.

 

Guarantees about different levels of the production process: origin, sourcing of raw materials, localization and traditionality.

Indeed the certified DOP products offer:

Reliability

because they are product regulated by Italian and European laws.

Traceability

since the products come from a defined geographical area.

Connection with the territory

because the products are obtained through traditional methods, presenting peculiar characteristics due to a close connection between the product and a territory with unique geological, agricultural and climatic characteristics.

All this gives to the Riso Goio an inimitable surplus!!!

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