The exclusivity of Razza77 starts from the seed and then transmits itself to the characteristics of the plant and, through a short production and transformation chain, finally reaches the plate of those who appreciate a traditional taste.
The genetic properties of Razza77, combined with rigorous selection and ancient methods of transformation, make it an ideal rice to guarantee creaminess to traditional risottos.
Every phase of its production, from the seed to the end consumer, is controlled and traced: the ownership of the Razza77 historical variety imposes strict controls on the seed that are reproduced and selected while maintaining its genetic purity.
The cultivation is constantly monitored in every phase: from the preparation of the soil, through the growth of the plant to the harvest. During these phases, a productive and sustainable agriculture is practised that allows the families of farmers to protect the land by adopting behaviours to respect biodiversity and natural resources.
The rice is dried and processed with care, paying attention to the effects of the work on the yield in the cooking of the finished product. For this reason, the stone bleaching method has been reintroduced into the transformation process by using the historic Hamburg machines, the only ones capable of providing this high-quality standard.
Razza77 has an average amylose content which makes it ideal for risotto. The amount of amylose and amylopectin in the starch, their solubility and the structure of each fraction contribute to the cooking performance of the rice itself.