Riso Goio 1929

Riso Goio is a company located in the Baraggia Vercellese, specifically in the municipality of Rovasenda, that has been producing DOP rice since 1929.
 

The story of Riso Goio: a dream passed down for four generations

In 1929, a visionary, Ernesto Goio, who had worked as a steward for the Counts of Rovasenda until then, began leasing agricultural land in the Baraggia Vercellese, which were clayey, not very fertile, and yet to be reclaimed.

With hard work and his savings, Ernesto converted heathland and uncultivated pastures to rice cultivation, continuing to purchase more and more land.

Over time, he managed to buy part of the land and the Cascina San Felice.

Later, in the 1950s, his son Pietro joined the company, and thanks to him, it was possible to expand the areas dedicated to cultivation and acquire the Cascina Collobiè along with its land.

Now, the company is run by the third generation, Emanuele, Pietro’s son, and thanks to him, in 2007, it received the European recognition "Riso di Baraggia Biellese e Vercellese DOP".

With his son Edoardo as the commercial manager, the fourth generation is also preparing to enhance what has been achieved so far.

Riso Goio 1929 is therefore a dream carried on by four generations, who have always worked to sell what they produce, diversifying based on the quality of their products.

 

Riso Goio 1929 DOP: the uniqueness of an Italian product

The product of Riso Goio 1929 DOP is the only rice in Italy and in the world characterized by four peculiarities, which combined make it so rare and exclusive.

The first characteristic is the place where it is cultivated: the Baraggia Biellese and Vercellese, the only DOP for rice in the world. This allows it traceability and a quality certification.
Moreover, the rice is cultivated with crop rotation. This means that after two years of soy, rice is sown. This practice leaves the soil rich in natural nitrogen and free from weeds, thus limiting the use of herbicides and fertilizers.

The rice is sown "dry": this technique, which involves the sowing of seeds in furrows, guarantees a lower usage of water and pesticides, allowing the plant to grow healthier as both the soil and the plant remain more oxygenated.
The last characteristic is the choice to keep the processing defects of the rice grains close to the threshold of 0%, even though the regulations allow a higher percentage, which is 5%.

Riso Goio 1929 rice is appreciated by chefs for its excellent cooking and its ability to release a large amount of starch, making it easy to cream.
Moreover, it stands out for its high ability to excel in the packaging of every type of dish: from the most refined risottos to soups, desserts, or simply boiled as a side dish.

The continuous innovation and evolution that characterize the work of this company, combined with the tradition carried on since 1929, make Riso Goio what it is today: a symbol of the Vercellese territory, resulting from a passion that has made it unique in its kind.