Azienda Agricola Luca Saviolo

In the plains of Baraggia, at the northeastern tip of Piedmont, Luca Saviolo cultivates a rice that owes its reputation to a precise combination of soil chemistry and microclimate. The result is grains of rare structural integrity, a raw material that meets the requirements of Riso di Baraggia Biellese e Vercellese DOP—a denomination extended to twenty-eight municipalities and granted only to rice capable of remaining compact and releasing very little starch during cooking. It is in the kitchen that this consistency is measured. The grain's firmness makes Saviolo's rice particularly suitable for risottos, pilaf-style dishes, and all preparations where grain separation is a condition, not a detail. More than a product to talk about, it's a product to put to the test: its quality lies not in a promise but in verifiable performance at the stove, year after year, always consistent. Baraggia, a harsh and not very generous land, remains the ultimate reason for this reliability.

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