Goio Pietro e Goio Emanuele

Since 1929, Goio Pietro e Goio Emanuele has worked the clay-rich soils of Rovasenda, where founder Ernesto began cultivating Riso di Baraggia Biellese e Vercellese DOP. This Piedmont producer harnesses the Baraggia's natural terroir—the northeast microclimate and argillaceous earth that deliver superior cooking consistency and low starch content. Their dry-seeded method reduces water and pesticide inputs while promoting soil oxygenation, yielding grains prized for reliability in the kitchen. Italy's original rice PDO remains a defining credential of their stewardship.

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