The product

Ermes - Brown and Aromatic Red Rice

Brown and aromatic red italian rice cultivated in a Protected Area
Country of origin:
Italy - Piedmont
1 kg
Minimum order:
1 piece
More Information
Raw material Brown and aromatic red italian rice cultivated in a Protected Area and certified Friend of the Earth
Appearance It is a brown rice with a a rusty red colour; anthocyanin, an antioxidant, is the pigment that gives the red color
Taste It has a delicate aroma
Curiosity Ermes is a cross between the Venere Rice and a specific type with a fine and long grain. It is rich in fibre, minerals, vitamins and above all iron; it is gluten-free, it is also well-known for its anti-oxidant properties
Our selection A brow rice rich in properties, it comes from a sustainable cultivation where integrated production techniques are used in order to guarantee a high quality production and the environment safeguard. We find in the rice the same attention that Alice Cerutti puts during the cultivation: Cascina Oschiena has obtained the EU recognition of Special Protection Area and since 2018 has become "Natural Oasis" thanks the convertion of 25 hectares previously dedicated to the cultivation of rice to the creation of an oasis for the protection of biodiversity.
Suggestions It is perfect just with extravirgin olive oil but it is excellent even with fish or vegetables. Cooking time: 35-40 minutes
More Information
Ingredients Rice from Ermes variety
Weight 1 kg
Packaging Vacuum packed
Storage Conditions (packaged products) Keep away from sunlight
Instructions for use Cooked in 35-40 minutes
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 1487 kJ / 351 kcal
Fat: 2,8 g
of which saturates: 0,2 g
Carbohydrate: 72,5 g
of which sugars: 0,3 g
Protein: 7,53 g
Salt: 0,03 g
Typical value per 100g
The producer

Cascina Oschiena - Crova (VC) - Piedmont

Why we chose them
The Oschiena Farmstead is one of the oldest in the province of Vercelli, and was part of the estate of the Abbey of St. Stephen of Vercelli from the 14th century up to the end of the 1700s. Since 2008 Cascina Oschiena is run by Alice Cerutti, 32 years old, an agricultural entrepreneur with a degree in Business Studies, vicepresident of the European Council of Young Farmers. Over the years, extensive renovation work has been carried out, while maintaining the essence and character of the original structures. With great care and attention, all the old buildings have been maintained: the drying kiln and the silos necessary for modern rice cultivation have been seamlessly integrated into the traditional architecture. In 2012 photovoltaic panels were installed to reduce energy consumption from non-renewable sources, making the farm more ecologically sustainable. Alice participates in a project called Ecorice, aimed to protect the environment and encourage biodiversity by recreating ancient rural landscapes. The land occupied by the farm is part of the "Vercelli Rice Fields" Special Protected Area. Rice is coltiveted in accordance with the guidelines of Piedmont region and EU regarding controls on the use of fertilisers and pesticides.
From the same producer
The recipe

Riso Ermes con verdure, tofu e crema di zucca allo zenzero

Ingredienti per 3 persone: Riso:200g riso, 500/550 ml acqua, sale integrale, salsa di soia, buccia grattugiata di un quarto di limone;Verdure:40 g carote a cubetti, 25g porro a cubetti, 50g zucca a cubetti, 50g cavolfiore a cubetti, 35g cavolo cappuccio a cubetti, olio evo; Tofu: 150g tofu, olio evo, 3 cucchiai salsa di soia, 1cm di zenzero grattugiato; Crema di zucca: 240g di crema di zucca, 1cm di zenzero grattugiato, 4cm di porro, olio evo Mettete in ammollo il riso in acqua. Portate ad ebollizione l'acqua e salartela, versate il riso, riportate ad ebollizione e cucinate con il coperchio a fuoco lento per 40' circa. Fatelo raffreddare il più velocemente possibile su una placca o vassoio sgranandolo con una forchetta. Nel frattempo fate saltare in pentola antiaderente a fuoco vivo le verdure tagliate a cubetti, iniziando da quelle più coriacee a quelle più tenere. Spruzzartele con 1 o 2 cucchiai di salsa di soia. Lasciartele poi raffreddare su di una pirofila o placca da forno. Tagliate il tofu a cubetti e marinatelo con zenzero e salsa di soia per 30' circa. Saltatelo con un filo di olio in pentola fino a renderlo dorato e saporito. Lasciate rafreddare. Stufate il porro lentamente con un filo di olio in pentola, aggiungete la crema di zucca e poca acqua fino ad ottenere la consistenza desiderata. Fate sobbollire per alcuni minuti, aggiustate di sale e pepe e frullare con un filo di olio a crudo usando un frullatore ad immersione. Versarte all'interno il succo ottenuto strizzando lo zenzero in un colino. Unite il riso con il tofu e le verdure saltate. Servite a temperatura ambiente o a caldo, decorando e insaporendo ulteriormente il vostro piatto con la crema di zucca e i semi oleaginosi.
In the same recipe
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