Lying just east of Torino in the fertile Po River Valley is the 12th century estate of Principato di Lucedio. The simple medieval structure with its majestic coupla and abbey church of Santa Maria di Lucedio was founded on lands donated to the Cistercian monks from La Ferte by the Marque de Ranieri di Monferrato. The monks introduced the process of cultivating rice in the 15th century. Using the waters from neighboring rivers including the Po, the monks were able to develop canals that flooded the fields and protected the rice during the peak growing time. The estate fast became one of the most important rice producers in Piemonte. In the centuries following the Cistercian monks’ occupation, the estate had numerous owners and the cultivation of rice continued. Most recently, in 1937, Count Paolo Cavalli d’Olivola bought the estate. His daughter, Contessa Rosetta Clara Cavalli d’Olivola currently oversees production of rice at Lucedio with her son Paolo.
Careful attention is given to each step of the rice growing process, ensuring a sustainable and pristine growing environment.
Young rice starts are planted just after the last frost in the early spring. The fields are flooded to create a blanket of protection for the young rice plants by regulating temperature and other environmental conditions. The rice starts grow quickly through mid summer, when golden clusters of rice kernels form on each stock. Careful monitoring from this point on is crucial in order to prevent rice from developing disease or infestation of parasites. The late hot days of summer develop the kernels to plump perfection and the rice stocks start to bend with the weight of the soon to be ripe rice kernels. The fields are drained in late August and the rice is harvested mid-September to mid-October. Carefully sorted and dried, the rice is then husked which ensures fresh, plump and perfect kernels of rice. After spending the last 5 years renovating the historic buildings that make up the Lucedio estate, Contessa Rosetta Clara d’Olivola now opens the estate for culinary tours and educational events focusing on the superb culinary and rice traditions of Piemonte.
Principato di Lucedio offers four superior rice varietals, all with distinctive qualities.
You may also visit their web site at www.principatodilucedio.it
Arborio:
This rice varietal is the most well known and most popular of Italian rice. The appearance is burnished kernels of uniform opaque creamy color with a solid white center. Arborio has a high starch content that is released slowly in the cooking process, creating a lush blanket of creamy sauce that coats each kernel. Commonly used in classic dishes such as Risotto alla Milanese or Risotto with beets and Gorgonzola.
500 gr/1.1 lb, 5 kg/11 lb
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Baldo:
A relatively new variety derived from Arborio, Baldo produces short, plump grains. Baldo cooks more quickly than other rice grains in this category with a lower starch level. Baldo is best suited for rice pudding and cold salads, such as the tuna and mixed vegetable salad the Contessa frequently serves during the summer months. Baldo also makes a good choice for risottos that contain a wider assortment of ingredients such as a mix of meats, poultry, cheese, and vegetables. The chefs of Piemonte use baldo in the classic peasant dish Panissa.
500 gr/1.1 lb, 5 kg/11 lb
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Black Rice:
Chinese doctor Wan Xue Ren who has lived and worked in the Vercelli region of Piemonte for the last ten years developed this beautiful ebony colored rice. Riso Nero has a strong relation to the black rice of the Philippines and is a cross between two rice varietals, but not genetically modified. Black rice has been part of the noble tables of Chinese emperors for centuries. Chinese varieties are not suited for the European climate and were never cultivated successfully. Riso Nero Venere (named after the goddess Venus) thrives in the fertile soil of the Po Valley. Riso Nero is ideally paired with fish or shellfish. Contessa Rosetta Clara cooks the black rice with tomatoes, chilies and zucchini and serves alongside grilled fish.
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Carnaroli:
Considered the king or beluga of Italian rice varietals, carnaroli kernels are the largest of the Italian rice. This large oval grain contains an even higher concentration of starch resulting in superior texture and velvety smooth risotto. This delicate rice varietal has lower yields and is more susceptible to disease and parasites. Preferred by most chefs in Piemonte, and now by many sophisticated chefs in the US, when making a risotto were the rice is the star, such as Risotto with Champagne or Risotto with Proscuitto and Mascarpone.
500 gr/1.1 lb, 1 kg/2.2 lb, 5 kg/11 lb
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Vialone Nano:
This is the preferred rice of the Veneto region of Italy. The grain is shorter and rounder than other Italian rice varietals in this category. Vialone Nano absorbs more liquid than other varietals, releasing a delicate, starchy, creamy base. The delicate, yet moist, quality of this rice when cooked lends itself extremely well to the seafood or vegetable dishes that are so prominent in the Veneto. In Venice one will find tiny clams and green flakes of parsley studding the creamy risotto base or delicate squash blossoms gently incorporated into the risotto.
500 gr/1.1 lb, 5 kg/11 lb
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