The Supply Chain
All stages of cultivation and processing at Riserva San Massimo are carried out with respect for biodiversity and the environment. The rice is cultivated with the utmost attention to the delicate balance of nature, using innovative and natural techniques of organic and integrated agriculture. Each individual grain is stone-hulled and analyzed by an optical reader for careful selection, then packaged in nitrogen to ensure a superior quality product.
Cultivation
Cultivation takes place exclusively within Riserva San Massimo, in a bend of the Ticino River. The fertile soil, rich in peaty substrate, requires minimal fertilization thanks to the natural presence of plant residues and microorganisms. Integrated agricultural practices, such as maintaining the grass on the levees and rotating the crops, help sustain local biodiversity and ensure the quality of the products.
The following are the agricultural practices in the rice paddies:
An important stage that ensures the field is uniformly leveled. A laser level attached to the tractor helps break up clods and distribute the soil. It is carried out across the entire rice field, both in width and length, to ensure water is distributed consistently, without obstacles or excesses, allowing the rice plants to grow properly.
Harrowing is the process of preparing the soil for sowing. The satellite-controlled tractor pulls the harrow, a farm implement with 20 cm deep spikes that break up the soil and soften it. During this phase, the animal-based fertilizer previously applied to the soil is incorporated. It is a natural organic compound, derived from crushed cow horns and hooves, that ensures a steady release of nutrients into the soil, supporting the rice plant throughout its growth cycle. Once the soil has been prepared, sowing is performed using satellite guidance to prevent overlapping of the seeds.
Throughout June, the paddies are gradually flooded with clear waters that spring within the farm and are delivered via a network of canals and fountains. This is a crucial phase for the growth of rice plants. In addition to being essential and enriching the soil with nutrients, water protects the rice from nighttime temperature fluctuations, helping to maintain a consistent temperature. Proper management of the water level in the paddies is crucial, as even an excess can negatively affect final productivity.
Two crucial steps that help us make optimal decisions for growing our rice in the best and most uniform way. To ensure the panicle is developing properly, some plants are selected and split in half. The second step is to monitor chlorophyll concentration using drones that fly over the paddies. This method allows us to assess the growth stage based on the color of the leaves, enabling better management of organic fertilization and water.
Before harvest, we assess the moisture content of the rice in the paddies. The optimal percentage is around 24%. This is a crucial process, as it affects not only the harvest but also the drying process and, ultimately, the quality of the rice. Samples of rice grains, hand-shelled from the panicle, are collected and placed into a specialized instrument that measures the moisture content. The morphology of the farm’s fields, which do not always extend uniformly, has never been altered: for this reason, multiple samples are taken from various points in each paddy to obtain the most reliable data possible.
Carnaroli Classico is an ancient variety known for its notable height, reaching up to 175 cm, which makes the harvesting process more challenging. This variety releases the moisture accumulated overnight more slowly, reducing the harvest time during the day. During threshing, part of the plant is mixed in, chopped up, and returned to the soil as organic matter.
The harvest is carried out gradually, and what is cut during the day is stored for no more than a day before drying to prevent spoilage. This marks the beginning of the rice transformation process, taking it from the fields to our tables.
Processing
Riserva San Massimo rice stands out not only for the unique habitat in which it is grown but also for the meticulous processing stages that follow the harvest. Dino Massignani ensures the quality of each grain through a blend of artisanal practices and innovation. The paddy rice is harvested at full ripeness, gradually and carefully, then dried at low temperatures using methane gas to ensure the integrity and preservation of the grains. The husking process is meticulously carried out using fine-grained stone with an Amburgo rice husker to preserve the integrity of the grain. The rice then undergoes multiple selection processes before being packaged in nitrogen to ensure optimal freshness.
Each stage of the production process is carefully monitored and continuously optimized. Let’s take a closer look at the details:
The first transformation process of the grain. We have chosen to use a heat exchanger system powered by methane gas instead of diesel. This way, the exhaust gases do not come into contact with the rice grains, ensuring the integrity of the product is preserved. During this stage, the moisture content of the rice is reduced by 3 percentage points compared to the standard required by law. This results in rice that is drier, making it easier to store in silos, while also ensuring it maintains its cooking quality and texture.
The dried paddy rice is kept in silos, where it waits to be processed. Each silo is equipped with five probes that monitor the temperature throughout its height, ensuring it never exceeds 30°C. By keeping the Carnaroli constantly under control, we are able to guarantee its quality and integrity.
The first step is performed with the ‘sbramino,’ a machine equipped with two cylinders that peel the grain by rubbing it. At this stage, the first selection of the product is made based on the size of the grain. The selected rice is then sent to the three ‘Amburgo’ machines, where it is husked through rotation with a fine-grain stone. At the end of the production cycle, each rice grain passes through an optical reader six times, which, thanks to its high-precision lens, selects only the best grains. Packaging: The rice is packaged in modified atmosphere, which preserves its organoleptic qualities, retains its natural aromas, and keeps the product intact as it appears immediately after husking.
Viene confezionato in atmosfera protettiva, in grado di preservare le qualità organolettiche del chicco, trattenere i profumi del riso e mantenere integro il prodotto come si presenta appena dopo la pilatura.
Our products
The Riserva San Massimo farm produces a range of premium-quality rice varieties, grown in the heart of the Ticino Valley. Discover them all.
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