Authentic taste

Quality and traceability are the heart of our work, which aims to offer the authentic taste

For me, rice cultivation is an art in which nature is the sole undisputed key-player. In the natural setting of a rice field, attention to details is crucial: 


Who have a farmer as a grandfather know this: “to obtain a good product, the first step is using quality seeds”.

For this reason, the use of certified seed is a guarantee of full respect for genetic belonging to variety. It isn’t a secondary aspect: for the Rosa Marchetti I recovered the authentic variety with the Domenico Marchetti family, and my farm has the exclusive rights to these certified seed.

For Violet Nori and Orange Nori, my own varieties, I use only seeds produced in my farm according to the same standard followed for the production of certified seeds.


The choice of variety is as important as the use of certified seed.

I chose to cultivated the original varieties which represent the authentic taste that brings us back to childhood.


For this reason, only the authentic varieties of the marketed type are present in the Riso di Nori packs. For example, in Carnaroli you find only Carnaroli rice and not one of the different varieties that by law can be sold because they belong to the commodity sector of Carnaroli.

I think it’s one of the reasons why the difference is instantly recognizable.


This well-established agronomic practice has several benefits: the distance established during sowing allows for better root development and subsequently increased plant ventilation.

Both aspects favour plant health and consequently the health of each grain of rice.


Entering in the rice paddies in boots, with a sickle in hand, early in the morning allows you to more easily see any imperfections with the first rays of light, conferring to the rice more attention that no technology can provide – not yet at least!

It isn’t a matter of chemistry: it is a matter of what you make of it, actions are not just to be thought through. Every piece of land is frequently monitored, and several times a week external agronomist are called on to provide their expert opinion and evaluate how to operate.




For threshing I chose a combine harvester characterized by a hybrid system of battens and rotors that, equipped with a cutters bar table with adjustable length knife, allows to obtain a great result in cutting traditional high-cut varieties.

Drying is performed in recent drying installations, where heat recovery and calibrated processes minimize the stress of rice.

Three months are needed to stabilize the starch in the rice and allow it to rest after harvesting. In those months, I store it in a cool place in the silos.

Stone processing: rice is whitened through a slow process that minimizes the impact of heat and allows the rice to preserve its organoleptic properties.

These are only a hint of the many details which make my work rich and unique. It is as if there was a script to interpret, and the main character, which is the nature, is constantly improvising.

Quality and treaceability are the heart of our work, which aims to offer the authentic tasteI always try to consolidate my knowledge in an ongoing process of consolidation, jealously guarding the family tradition. When I see the fields in all their splendour at harvest time, I think that my grandfather, looking down from above, would be very proud.

I keep the land I received from my Grandpa Gino and I grow it as a heritage for future generations.


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