Rice, as with all cereals continues to mature after the harvest. The Riserva del Fondatore rice is aged 3 months in aerated silos before being milled. This improves the resistance of the rice during cooking, and its ability to absorb sauces.
It is grown in the rice fields of Po Valley, where the characteristics of the soil and the microclimate are most favourable. It is matured for at least three months, which changes the structure of the starch, and it is subsequently milled, using the ancient method of traditional stone husking, thus allowing a more gentle abrasion of the grain, ensuring an improved cooking performance and reducing stickiness. The result is a superior quality rice bringing together six generations of love and culture for rice.