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Of all the cereals, rice is the one with the most ancient farming traditions. The history of rice in Italy has been documented since 1400. Today, rice is grown over an area of slightly less than two hundred thousand hectares, more than half of which in the Piedmont region alone. The importance of rice in our diet and its nutritional properties are linked to its organic components and minerals: sugars, proteins, vitamins, fats and mineral salts. A grain of rice essentially consists of starch in particularly small granules, an additional factor that makes rice easy to digest. Riseria Provera continues to offer classic varieties of Italian rice processed using traditional methods, a tribute to the specialities of the company's homeland.
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Riseria Provera was born in the early '900 in Santhià as a pileria within Provera's family farm. For four generations, they passed down the secrets of good rice milling and passion for the quality of its rice. Then the pileria focused on milling the classic Italyn rice for risotto, such as Roma, Arborio and St. Andrea. When Italy entered the European Community, Riseria Provera introduced new machinery for special milling, such as demi and whole milling, so as to satisfy the demands of customers across the Alps.
Since the 80's Riseria Provera faced the market for organic production. In 2007 they installed a mill for the production of different types of rice flour, ideal for those customers who wanted a completely traced and worked in one plant product. A diversified range of products with and without a declaration gluten free was thus carried out: