Our rice
A careful processing handed down over centuries
When rice is harvested is called “paddy” and its grain is covered by the husk: it is the rough, hard and inedible shell that needs to be removed when the processing begins. Since the end of 1400s this manual process has been mechanized by introducing the rice mortar (la pista).
So many plants were built and as far as the end of 1800s they were the unique plants for the italian rice processing.
Rice industries developed only during the second half of the nineteenth century and, after World War II, they have quite completely replaced the old rural “rice mills”.
Modern rice industry can count on advanced systems, but the processing of rice is always based on a mechanical rubbing action very similar to the one of many years ago.
