Rice of the Po delta PGI - Baldo

PGI Po Delta Rice refers to the product obtained from the cereal belonging to the species Oryza sativa L., subspecies Japonica, Superfino group, in the varieties: Carnaroli, Arborio, Baldo, Volano, Caravaggio, Cammeo, Keope, Telemaco and Karnak.

This is the pure Baldo version, meaning that all the grains have the same size and origin, without being mixed with similar grains of other varieties: this way you are sure to buy only Baldo rice.

Baldo rice is par excellence the rice of expert cooks and starred kitchens, thanks to the starch it releases during cooking. In fact, Baldo has a special ability to absorb seasonings. Because of this quality, it is recommended in the preparation of excellent risottos that can be easily creamy, well whipped and well blended but also for arancini and soups.

The production area of the Riso del Delta del Po PGI includes the territories of the municipalities of Ariano nel Polesine, Porto Viro, Taglio di Po, Porto Tolle, Corbola, Papozze, Rosolina and Loreo, in the province of Rovigo in the Veneto region, and the municipalities of Comacchio, Goro, Codigoro, Lagosanto, Massa Fiscaglia, Migliaro, Migliarino, Ostellato, Mesola, Jolanda di Savoia and Berra, in the province of Ferrara, in the Emilia-Romagna region.

All cultivation and processing operations are aimed at guaranteeing the quality, tradition and traceability of the product. The high natural fertility of the land and the particular climate often make the use of fertilizer superfluous, which is used only when necessary. The seeds must come from selected and certified batches. The paddy field cannot insist on the same land for more than eight years, after which it will have to rotate for at least two years. The sowing takes place in late spring (May) while the harvest takes place in September / October. For the drying phase, dryers are allowed that do not leave combustion residues or foreign odors on the glumellae. Dried rice must have a moisture content of less than 14%. All processing steps must take place in authorized and controlled establishments.

The first official document on rice dates back to 1475; in it Galeazzo Maria Sforza, Duke of Milan, sends a precious load of rice to Ercole I d'Este, Duke of Ferrara, praising its virtues. The Este family's choice to invest in rice cultivation proved providential: the new land, together with the climate, proved to be particularly suitable for hosting the prized white grains. Between the eighteenth and nineteenth centuries, important Venetian families initiated further reclamation works whose aim was to extend the rice fields throughout the delta territory, contributing to the valorisation of these areas still balanced between land and water. Its qualities were certified in 1950 by a declaration from the Head of the Department of the Departmental Agricultural Inspectorate of the Venetian Region, Viscardo Montanari, who extolled its qualities, considering it among the finest in Italy. The disastrous floods of the 1950s and 1960s dealt a severe blow to the spread of rice cultivation, which only recovered in the 1990s, before continuing into the new millennium with PGI recognition and the birth of the Protection Consortium.

Baldo is very rich in mineral salts and nourishing properties for the body, which is why it is the favorite rice of chefs due to its high cooking characteristics (thanks to the starch it releases). Excellent for risottos that want a long creaming, such as risotto with 4 cheeses or with ossi holes; try it also with soups, arancini and rice bomb (typical Reggio dish). Finally, it is widely used for rice salads.

100% pure Baldo rice

Keep in a cool and dry place