Riso Goio 1929

Riso Goio is a &' company located in the Baraggia Vercellese, in particular in the town of Rovasenda, which has been producing PDO rice since 1929.

The story of Riso Goio: a dream that has been handed down for four generations

Just in 1929, a visionary, Ernesto Goio, who until then had worked as a farmer for the Counts of Rovasenda, began to rent agricultural land in the Baraggia Vercelli, clay, not fertile and still to be reclaimed.

With his hard work and savings, Ernesto converted moors and uncultivated pastures to rice cultivation, continuing to buy 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 increase the areas used for cultivation and to buy Cascina Collobiè with its land.

Now in the company c&' it is the third generation, Emanuele, Pietro's son, and thanks to him in 2007 the European award “Baraggia Biellese and Vercellese PDO Rice” was obtained.

With their son Edoardo as a salesman, the fourth generation is also preparing to enhance what has been achieved so far.

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

Goio 1929 PDO rice: l&' the uniqueness of an Italian product

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

The first characteristic is the place where it is grown: the Baraggia Biellese and Vercellese, l&' the only PDO on rice in the world. This allows for traceability and quality certification.
In addition, rice is cultivated with land rotation. This means that after two years of soybeans, rice is sown. This practice leaves a soil rich in natural nitrogen and free from weeds, thus limiting the use of herbicides and fertilizers. #39

Rice is sown “dry”: this technique, which involves planting in underground rows, guarantees a lower use of water and pesticides, thus allowing the plant to grow healthier because the soil and the same remain more oxygenated.
L&' last characteristic is the choice to bring the processing defects of rice grains close to the 0% threshold, despite the regulations allowing a higher percentage, 5%.

Goio 1929 rice is appreciated by chefs for its high cooking and its ability to release a large amount of starch, for easy creaming. #39
In addition, it stands out for its high ability to excel at packaging any type of dish: from the most refined risottos, to soups, desserts or simply boiled as a side dish.

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