First stage

After the threshing and the storage of the rice grain in silos, we obtain what is called risone or riso greggio (untreated or paddy rice). At this point the grain is covered by a rough, hard husk, called chaff. The chaff represents 20% of the grain’s weight and has to be removed to make the rice edible. Also, bits of grass and soil are siphoned off, stones are removed, and iron materials are extracted with powerful magnets during this phase. In the past, rice was cleaned manually; in fact the chaff was removed by pounding the risone with a mortar and pestle. As of the 1600s, this system started to become mechanized. Although nowadays the rice industry makes use of highly sophisticated equipment, the basics of the rice production process are the same as many years ago.

Second stage

The dehusked rice grain is then polished and deprived of its external layer, using a special machine called sbramino, composed of two revolving rubber stripes. At the end of this process we obtain the riso semigreggio commonly known in English as whole-grain rice. This type of rice is healthier than white rice because of the high presence of valuable nutrients.

Third stage

The last step of the transformation process is the whitening. It is done using only a grindstone, without any chemical treatment of the whole-grain rice. Finally, the rice is collected in a sieve and inspected; all the imperfect grains are discarded. In this way we obtain a high-quality, refined white rice without any dark or broken bits.


We took the decision not to put our rice in vacuum-sealed packages; rather, we opted for a monitored-atmosphere package that allows the rice to “breathe” and which offers our customers a unique olfactory experience when the package is opened.