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More than one-hundred years ago, in the Po Valley, a this story took place, like every big challenge, is made by men and passion. A passion born from the Picco family experience and love for the land and its fruits that, from generation to generation, passed down its values and principles till today. Today Cascina Belvedere, through the direct control on the entire production chain, grants a superior quality and a unique flavor to its products.
At Cascina Belvedere we cultivate, transform and pack our rice and other rice products. We have the control of every product from the field to the store, assuring quality and taste in every grain.
One of the keys of Cascina Belvedere cultivation is the use of the “Sovescio Technique” in winter, which consists in cultivating herbaceous plants that are buried when properly grown. The ground is therefore covered and enriched with organic elements.
It is important to underline that the whole process of biological production is done without any use of pesticides. A first partial seeding is done in Spring, when the fields are being flooded and the growth of weeds eliminated.Subsequently the final seeding is done and manual weeding is undertaken, directly in the fields, by eradicating the resistant weeds.
The harvest is an exciting period, the family meet to coordinate the crop collection and to make sure that the rice of the year is to an optimal maturity. Most of the other farmers generally hurry in harvesting their rice before any rain or hail occur. We instead proceed to harvest exclusively when the humidity is tested at 16 to 18%, and the rice grains are completely developped and mature. Allowing the rice to dry and mature in the fields means bringing the full taste to the product.
After the harvest, the rice moves to the drying falilities where its humidity is reduced and it is prepared for the milling.
Subsequently the rice is kept in storing silos, with the addition of neither preservatives or pesticides. The product is preserved in refrigerated units at temperatures below 8ºC, to avoid natural infestation