{"id":82868,"date":"2024-05-22T12:01:25","date_gmt":"2024-05-22T10:01:25","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=the-new-gastronomes&p=82868"},"modified":"2024-05-22T12:02:32","modified_gmt":"2024-05-22T10:02:32","slug":"the-journey-of-riso-buono-towards-the-academic-tables","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/the-journey-of-riso-buono-towards-the-academic-tables\/","title":{"rendered":"The Journey of Riso Buono towards the Academic Tables"},"content":{"rendered":"

Rice, alongside wheat, olive, and grapevine, is a critical pillar of human food history. It has fed Asian populations for millennia before gradually spreading across the Mediterranean basin, shaping culinary cultures. In Piedmont<\/strong>, Northwestern Italy, rice cultivation traces back to the sixteenth century. Initially consumed mainly by the lower classes, it was used in soups, stews, and baking, often mixed with other cereals. Over the centuries, its use in Italian cuisine has evolved and diversified, resulting in iconic dishes like risotto, timbale, and arancini. <\/span>Rice remains a versatile food, suitable for every era and diet, adapting through its multiple interpretations and uses.<\/span><\/p>\n

\"\"<\/p>\n

The farming company Luigi e Carlo Guidobono Cavalchini<\/em>, also known as RISO BUONO<\/strong><\/a>, has a rich history. Situated on the fertile lands of Casalbeltrame<\/strong> in Novara, (Piedmont) it cultivates high-quality rice varieties, respecting nature and biodiversity. The La Mondina estate<\/strong>, located within a unique agricultural landscape, is renowned for its top-grade rice production, a blend of long family tradition, and modern, sustainable, innovative practices.\"\"<\/span><\/p>\n

Products like Artemide rice<\/strong><\/a> and Carnaroli Gran Riserva<\/strong> <\/a>underscore a deep tie with the land and a focus on sustainability. Artemide rice, characterized by its black color and Basmati-like aroma, is a natural crossbreed between Venere rice and Italian Basmati rice. This variety is rich in nutrients, providing a considerable amount of iron and selenium. Carnaroli Gran Riserva, aged for a year to enhance its flavor and texture, is ideal for risotto due to its ability to retain starch and minerals during cooking. The rice flour from these varieties demonstrates RISO BUONO's commitment to providing digestible, healthy, and outstanding products.\"\"<\/span><\/p>\n

RISO BUONO<\/strong>'s dedication to sustainability has led to a partnership with the Tavole Accademiche<\/strong><\/a> of the University of Pollenzo. This collaboration highlights not only RISO BUONO's gastronomic excellence but also its alignment with the University's sustainability, food education, and traditional gastronomic preservation principles.<\/span><\/p>\n

As a supplier to the Tavole Accademiche, RISO BUONO<\/strong> distributes its superior products to the University of Pollenzo's international community, promoting responsible gastronomy and an environmentally friendly production model that respects local resources and agricultural traditions.<\/span><\/p>\n

Through this partnership, RISO BUONO introduces its unique and high-quality rice products to the new generation of gastronomes trained at Pollenzo, highlighting its rich heritage while looking toward the future. RISO BUONO's range of food solutions, in line with contemporary gastronomic values, collaborates with UNISG, contributing to a mutual journey toward quality, sustainability, and culinary excellence.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Rice, alongside wheat, olive, and grapevine, is a critical pillar of human food history. It has fed Asian populations for millennia before gradually spreading across the Mediterranean basin, shaping culinary cultures. In Piedmont, Northwestern Italy, rice cultivation traces back to the sixteenth century. Initially consumed mainly by the lower classes, it was used in soups, […]<\/p>\n","protected":false},"author":11068,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-82868","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/82868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/11068"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=82868"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/82868\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=82868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=82868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=82868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}