The Production Process Of The Different Rice Varieties Of Riserva San Massimo Is Still Completely Artisanal. This Way The Rice Keeps Intact All Of The Flavors, Fragrances And Organoleptic Qualities That It Gained During Its Ripening In This Completely Natural Habitat. The Work Of Cristiano Guizzardi And The Knowledge Of Each Single Plant Of Dino Massignani Are Crucial To The Quality Of The Rice From Riserva San Massimo.

Massignani Observes The Rice Farming, Step By Step And Season After Season With The Objective To Keep The Best Artisanal Practices Alive While Introducing Innovative Processing Methods At The Same Time. When The Right Degree Of Maturation Is Reached, The Paddy (Before It Is Husked) Is Picked And Immediately Low Temperature Dried On The Farm.

This Drying Method Is Not Only The Healthier Solution, It Also Works With Low Temperatures And Therefore Maintains Each Grain Intact And Compact. At The End Of The Drying Process The Rice Is Stored In Ventilated Silos, Just Like It Was Done In The Past, Without Adding Any Kind Of Preservative.

Then, Based On The Clients Requests, The Rice Is Husked In Small Quantities, Using Conical Stones That Rid The Grain From The Pericarp In A Completely Natural Way. This Way The Maximum Freshness Of The Final Product Can Be Guaranteed. With This Slow Stone-Processing Technique The Temperature Can Be Kept Low, Avoiding To Precook The Rice And Preventing Cracks In The Grains.

In This Way All The Organoleptic Qualities Of Each Rice Grain Are Conserved. For The Long-Term Protection Of The Product, The Rice It Is Packaged Under Modified Atmosphere (Map) Right After The Husking. This Procedure Guarantees An Extremely Long Preservability That Maintains All The Characteristics Of Freshly Picked Rice.