species obtained through the processing of rough rice or brown rice, paddy rice or "refined" and «parboiled» rice.
The Riso di Baraggia Biellese e Vercellese distinguishes itself because it will not overcook, has a superior texture and slight starchiness, features also
due to lower yields and longer vegetative cycles compared to those found in other zones.
The cultivation of rice in the delimited Baraggia area can be traced to the start of the 16th century and is reported also in notary deeds of the year 1606
in the Municipality of Salussola. In the years that followed, the specificity of this rice was described for about 50 years in the "Riceculture Journal," edited by the former Experimental Insititute of Riceculture of Vercelli, which frequently published technical, scientific articles to explain the characteristics of the product from the Baraggia area. The same Institute in 1931, acquired in the center of the Baraggia area, a rice cultivation company and used it as a research center with the aim of perfecting the specificity of the Baraggia product.
Also the National Rice Agency, in the magazine "Il Riso," in various articles underlined the peculiar quality of the rice produced in this area.
One of the characteristics of the production zone is the difficulty found in leveling the soil due to its particularly clayey-ferrous structure which also
determines different submersion conditions, besides the climate characterised by rather cool summer months, as well as frequent thermic inversions caused by the winds descending from the mountains. Furthermore, the presence of cold waters in the zone, situated at the foot of the Alps, makes this area the first to be irrigated by the mountain streams.
- Arborio: half round Baldo: Semi-tapered Balilla: Round Carnaroli: Semi-tapered S.Andrea: Semi-tapered Loto: Semi-tapered Gladio: Very tapered
- Arborio: Long Baldo: Long Balilla: Short Carnaroli: Long S.Andrea: Long Loto: Long Gladio: Long
- Arborio: Flattened Baldo: Roundish Balilla: Roundish Carnaroli: Roundish S.Andrea: Roundish Loto: Roundish Gladio: Flattened
- Arborio: White Baldo: White Balilla: White Carnaroli: White S.Andrea: White Loto: White Gladio: White
- Arborio: None Baldo: None Balilla: Short Carnaroli: None S.Andrea: Short Loto: None Gladio: None
- Arborio: Pronunced Baldo: Regular Balilla: Regular Carnaroli: Pronunced S.Andrea: Regular Loto: Regular Gladio: Regular
- Arborio: Oblong Baldo: Regular Balilla: Squat Carnaroli: Oblong S.Andrea: Regular Loto: Oblong Gladio: Oblong
- Arborio: Central extended Baldo: None Balilla: Lateral Carnaroli: Centre-lateral S.Andrea: Centre- lateral Loto: None Gladio: None
- 78 g
- 1 g
- 7 g
Sensory and organoleptic characteristics
- Cooking time:
- Excellent texture after cooking
How it is made
Manuring is done to achieve a healthy product and perfect ripening. It is prohibited to use nitrate manure and fertilising compounds and elements containing heavy metals.
The drying of coarse rice has to done with the appropriate methods to avoid or reduce the contamination of the husk of the rice grain, with possible combustion residues and strange odours.
The processing entails threshing and milling of the paddy rice grains, followed by dehusking operation (for brown rice or succeeding product refinement) and cleaning or blanching to remove through abrasion, the pericarp cell streaks from the surface of the rice grain (when preparing white rice).
To conserve paddy rice, the farmer is in fact obliged to follow the correct procedures to impede the onset of parasitic animals or fungus and other abnormal fermentation substances.
Each phase of the production has to be monitored by the control department which registers each of the product inputs and outputs. In this way, with the specific lists of cadastral lots used for cultivation, the processing/transformation and packaging is documented and submitted to the control bodies, including the product quality declarations regarding the quantity and quality of the products packed and labelled, which ensure the product's traceability. Riso di Baraggia Biellese e Vercellese DOP is sold in hemp sacks or cloth or plastic bags.
It is sold all year round, but is harvested, according to the variety, starting late summer.
The Arborio variety has the biggest grains among the Italian varieties and is excellent for the preparation of risottos.
The Baldo variety cooks well and has a good gastronomic yield, perfect for whatever type of cooking preparation.
The variety most suitable for many traditional dishes like rice cakes, pies and crochettes is the Balilla, which are small rounded grains with great absorption capacity.
Particularly suitable for the preparation of salads and risottos is the Carnaroli variety, while the S. Andrea variety is particularly suitable for soups, rice with gravy and vegetables or meat pies.
The Loto variety is compact and does not overcook too easily and is suitable for side dishes and risottos while the Gladio variety, with excellent glutinous qualities is part of the "superfini (superfine)" group and is perfect for side dishes and salads.
The designations that must appear on the packages are the D.O.P. designation of the European Community, and the «Riso di Baraggia Biellese e Vercellese» Logo that must have characters that are clear and distinguishable in size and colour, together with the aforesaid distinctive marks.
The products prepared with the production characteristics of the D.O.P. Riso di Baraggia Biellese e Vercellese designation, also subsequent to the production and transformation processes, can be released to the market in packages bearing the reference to said designation with the application of the community logo provided that the product certified as such, constitutes the exclusive component, and that consumers of the protected origin product are authorised by the Consortium assigned to protect the designation, and also take charge of recording these in the specific registers and control the correct usage of the protected designation.
European community registration
GUCE L217 22.08.2007
Tagliate le carote, il sedano, la verza e le cotenne a piccoli cubetti.
Tritate una cipolla e fatela rosolare con un po' di olio in una pentola dai bordi alti. Unite le cotenne e, dopo cinque minuti, le verdure tagliate e i fagioli. Versate due litri e mezzo d'acqua e cuocete per due ore e mezza.
Tritate l'altra cipolla, il lardo e il salame e fateli rosolare per cinque minuti in una pentola capiente. Unite il riso, mescolate e bagnate con il vino. Quando questo sarà evaporato, aggiungete poca alla volta la zuppa precedentemente preparata, comprese le verdure e le cotenne. A cottura del riso, che dovrà risultare di buona consistenza, date una macinata di pepe, mescolate e servite subito.
Il nome paniscia sembra derivare dal fatto che, in origine, al posto del riso si usava il panìco, cereale di scarso pregio molto simile al miglio: se così fosse, questo tipicissimo piatto novarese sarebbe etimologicamente imparentato con i panigacci o panigazzi della Lunigiana toscana e ligure, che sono dischi di pasta cotti nei testi. Il salam d'la doja è un insaccato tipicamente piemontese, detto così perché conservato sotto strutto in recipienti di coccio chiamati doje (si legge duje): se non lo trovate, usate un pezzo di salsiccia fresca.
Preparation Time and cooking time
3 ore e mezza
Per 4 persone
COTENNA DI MAIALE
GAMBO DI SEDANO
OLIO EXTRAVERGINE DI OLIVA
SALAM D'LA DOJA