Riso Gallo Chicchiricchi ESF Training
Riso Gallo: Timeline 1943. At a time when rice was still being sold loose, Riso Gallo was the first to market packets with a brand name. 1950. The market was opened up to include central and southern Italy. 1970. Through the Chicchiricchi campaign on "Carosello" - a nightly TV advertising feature - a renowned series of TV campaigns was launched (Chicchiricchi is a play on words meaning both Cock-adoodle-doo and Rich Grains). 1978. Riso Gallo was the first to perceive the potential of parboiled rice (a steam treatment that prevents overcooking while retaining the product's nutritional principles) in Italy, expanding a sector, which is still growing. 1982. Launch of "Blond Integro", the first parboiled brown rice in Italy, requiring only 18 minutes' cooking. 1990. Launch of the Grandi Risi dal Mondo (Rices of the World) range, five exotic varieties of rice. 1992. Blond Insalate di riso is launched creating a new market sector: rice for salads. 1998. Launch of Selezione Pregiata del Pavese, including the best Pavia rice varieties: Arborio, Carnaroli and Vialone Nano. 1999. Lunch of new Risotto Pronto range. 2001. Launch of Arborio and Parboiled Organic Rice, to meet the needs of those who have opted for completely natural food. 2002. Launch of the new Risotto Pronto recipes.
Background Riso gallo is one of the oldest rice-growing companies in Italy The Number One risotto from Italy originated in Genoa, 1856. After 150 years it is still family owned by the sixth generation. Its success and increasing experience in the field encouraged Mr Frugone and Mr Preve (the company's founders) to turn their attention to the Italian crops : The Genoa factory was moved to Novara first, and then to Robbio Lomellina (the heart of the Italian rice-growing region). Another factory was built in Argentina, to meet the requirements of the South American market, Argentina is also where the name Riso Gallo (Arroz Gallo) was borne. Since illiteracy was widespread, the company decided to opt for animal symbols to show different rice varieties: a giraffe, a tiger, an eagle, an elephant and a cock stood out on all the packets. The cock is the animal associated with best-quality rice, and became the symbol of the company itself.
Rice: Facts and Figures Over 5,000 varieties are known and grown, mostly of the Indica type Approximately 50 varieties are grown in Italy World production amounts approx. to 500 million tonnes The largest producer in the world is China with 175 million tonnes Europe produces approximately 2 million tonnes of rice Italy is the top European producer with 1,400,000 tonnes of rice over a surface area of 232,835 hectares (a third of Italy's total production is for domestic consumption) In Italy 90% is produced in the provinces of Vercelli, Pavia and Novara Per capita consumption in Italy is 5kg/year, equal to the average European consumption but lower than that of Spain (7kg/year)
Rice: Italian Cultivation In Italy, unlike certain areas in Africa or Asia, rice cultivation requires flooded crop fields, to protect the seeds and seedlings against the cold night-time temperatures. Dry sowing in Italy only accounts for 10% of total production and requires constant irrigation cycles after 10-15 days. Italian rice fields are located in flat areas. The absence of any slope means that flooding is possible and needs constant monitoring of the water level, which only stops at the time of harvest. Cultivation Timeline: Rice field sowing takes place during the months of April and May. In June, the weeding process begins: the weeds which deprive the rice of nourishment are removed. In August, the rice plant reaches maturity: the sheath of the leaves reveals the head. The rice is ready for harvest between September and October. Modern machines make the harvesting of coarse rice extremely rapid and safe, rice is quickly dried to remove any excess moisture. In the past this was carried out in farmyards and took two to three days, now sophisticated machinery performs the same operations in a few hours.
Italy: Gallo Map Capital of Riso
Rice: Nutritional Values Rice plays a key role in healthy diets. It is rich in carbohydrates. Easy to digest due to high quantity of starch (over 70%). It requires 1-2 hours digestion, compared with 2-3 hours for cheese, 3-4 hours for pasta. Highly-prized type of starch (like all complex sugars) gives longlasting and immediately available energy. Key proteins or essential amino acids contained in rice grains. It is the richest of cereals with 4.1g per 100g of raw product (wheat flour only contains 3g.). Higher biological-nutritional value than pasta. Contains key vitamins and mineral salts. Parboiled rice especially (a type of rice that retains its firmness in cooking, obtained through a natural process of exposing rice to steam and rapid drying). Process prevents overcooking and allows nutrients to penetrate (usually removed during traditional processing). Parboiled rice contains vegetable fiber and is an excellent source of B vitamins (regulates metabolism), as well as Nicotinic Acid, vitamin E (fights free radicals) and inositol (increases cellular activity). In addition important minerals such as calcium, copper, iron, manganese, magnesium, phosphorus, potassium, silicon and zinc are found in rice grains. Doctors and dieticians recommend rice to athletes before and after competitions.
Risotto Risotto is a typical Italian dish originating from the River Po valley. It is based on one main ingredient, rice, which is cooked in a specific way. Italians adore it because: - it is creamy and smooth - the grain stays al dente - it is versatile and lends itself to an enormous variety of easily-prepared recipes The rice must be cooked in a particular way: it is not boiled in water and left to drain, but cooked so that the stock is gradually absorbed until no liquid remains at all. Cooking this way produces a creamy mixture which retains flavors ingredients, whilst maintaining a firm grain. The absorption method probably had its origins in medieval times. In those days nothing could be wasted and the flavor released from meat and vegetables boiled in water would not have been thrown away. This water was therefore used to cook the rice. The delicately flavored water, later known as stock, gave the rice such a delicious taste that, from then on, rice was always cooked in this way in Italy.
Products: Types of Risotto Gallo grains are from the Po valley region, the motherland of Risotto Riso Gallo offers the three most noble Italian grains: the traditional Arborio, the classic Vialone Nano, and the premium Carnaroli. Main brands in ESF: Riso Gallo Blond Grandi Risi dal Mondo (Rices of the World) Risotto pronto Risotto espresso
Riso Gallo: Portfolio Food Arborio, Carnaroli, Vialone Nano Service 5x1kg box vacuum packed Riso Gallo Risotto Pronto four flavours* 250g box ready in 12 minutes Food Service Facts 5kg packs with chef Slightly less stone milled than retail so shade browner Risotto Expresso four flavours** ready in 2 minutes Gives 1-3 minutes extra leeway in cooking * Porcini, saffron, cheese ** Porcini, saffron, 4 cheeses, vegetable
Application Today, Risotto is a delicious and refined dish which suits any type of occasion - from a light snack ideal for everyday meals, to a more sophisticated dish for special occasions. 4 BASIC STEPS TO COOK RISOTTO STEP 1 Gently fry the onion in butter or oil for a couple of minutes. Add rice and stir for a few minutes to coat with the butter or oil STEP 2 Pour in a glass of white wine (can be replaced). After a few seconds all the alcohol will have evaporated and the rice will have absorbed the flavor. STEP 3 Add a ladleful of boiling stock (vegetable or meat) and boil gently until it is completely absorbed. Continue adding more stock as necessary for 15 to 20 minutes, depending on the type of rice used (read the instructions on the packet), until the rice is cooked. STEP 4 Check the seasoning and add a knob of butter or grated parmesan to improve mixing. Starting with this basic recipe, you can create your own risotto by adding your own ingredients at the appropriate stage of cooking. For example, if you wish to add prawns, add them at the end of Step 3, leaving them to cook for 4 or 5 minutes.
End Product Riso Gallo s Risotto is known for its creamy and smooth texture, al dente consistency, and suitability for many recipes.
USP Trusted, established and traditional brand. From the home of Rice/Risotto, River Po Valley. Can be paired with many ingredients. Can be used in starters, mains and desserts. Rich in carbohydrates and important minerals. Easy to digest. Provides long lasting energy. Gluten-free. Healthy and nutritious accompaniment for every meal.
Points of Discussion: Who are the competitors? Competitors? De Checco - 5 x 1kg, Dhs 17/kg - not a rice company Scotti - 5 x 1kg, Dhs 10.50/kg Ferron - romantic story of antique rice mill - cannot source all Veneto as claimed! Gallo - No. 1 in Italy - 5 x 1kg, Dhs 11.60/kg (Arborio) Dhs 13/kg (Carnaroli)
Potential Clients Italian Restaurants Hotels Restaurants Caterers Cafes (Pronto/Espresso) Gourmet Supermarkets Gluten-Free/ Organic Shops
Thank you! Just one last little thing Please do ask Chef for recipes- we have the Gallo book for Risotto recipes for every product.