ALONE, ALL SHADES OF RICE SIBARI
If our goal was simply to communicate news, we limit it to write: "She was born just since Jemma, a new variety of black rice cultivated and marketed exclusively by Magisa Calabrian brand ".
But there are stories that deserve to be told, because they enclose the dream, la passione, the ransom.
This is the story of Alone. A beautiful story of female entrepreneurship in a territory to be discovered.
THE BIRTH OF Magisa
We are in Calabria, a Villapiana, nella Plain of Sybaris.
Giancarlo Praino is a farmer family tradition, devoted mainly to the cultivation of vegetables and fodder.
Here in the Plain has always practiced rice. Ebbene sì. In the collective laughter it is attributable to certain areas of northern Italy such as Lombardy and Piedmont, but it is not entirely accurate: Calabria, Sicily and Sardinia were the first Italian regions in which took office on rice, due to the passing away of the Arab Sea.
At a certain point, Giancarlo was born the desire to make quality, to close a circle, to embellish their work by creating a short chain: sowing, cultivation, lavorazione, packaging and sale of rice.
The opportunity came in 2002, thanks to the bishop of the town of Cassano: the possibility of taking – through a partnership contract – 200 hectares of the bishop's land, di cui 120 already in paddy fields. The production of rice was abundant, but not high quality.
Nel 2004 the materialisation of the project coveted: the birth of the company Alone, Giancarlo made up with his partner Rizzo Agostino.
The brand name is an acronym of the names Maria, Giusi and Sara, the three daughters of Giancarlo Praino, currently in the running of with Daniela and Paul Rizzo (Augustine sons).
The rice mill became operational in 2006, with the arrival of the first machines. With one goal: make the best rice in the Plain of Sybaris, a product already in itself valuable thanks to the local microclimate particularly suitable (mild temperature, proximity to the sea and the right wind carrying the salt).
THE COMPANY
Rice is respected as much as possible with modern machinery and techniques of craft work to ensure better nutritional intake and a more intense flavor, without starch extraction nor brillatura and with vacuum preservation in order to maintain the product undamaged.
The processing of raw rice takes place at the plant over 700 square meters located a few kilometers from land, which also includes a new point of sale.
Today the company has over 450 hectares of rice fields – cultivated with agricultural techniques with low environmental impact – and numerous varieties produced, including the Karnak, l’Arborio, the true Carnaroli (Also in full), il Walk, the native. In addition to derivative products such as flour, the biscuits, rice milk.
Even the husbands of the three sisters Praino are an active part of the family business.
LA NEW ENTRY JEMMA
The friendship began via social with the agricultural genetics expert Giandomenico Polenghi Pavia led - after several experiments – the development of a unique cultivar: Jemma.
It is a rice Long A – as classification Ente Risi – a pericarpo nero, semi-tapered shape and size average, very aromatic and the scent of sandalwood. This variety has been patented, therefore it is grown and marketed exclusively by Magisa.
The Jemma name matches that of a small stork born the same day it sprouted the first grain of the black rice; the Plain of Sybaris, infatti, it is an ideal habitat for white storks, protected and monitored by LIPU. Of course Magisa adopted the nest in which the birth took place.
The Jemma rice has a higher fiber content, minerals and vitamins than the refined rice. It is indicated for the preparation of risotto, salads and soups, and it lends itself particularly to the combination with vegetables, fish and shellfish.
THE EVENT
Il 2 December Magisa in collaboration with the Neapolitan journalist Laura Gambacorta organized at Masseria Torre di Albidona Trebisacce an evening presentation of the new Brand Identity, corporate objectives for the future and the new cultivar Jemma, appunto.
The slogan is "We know who we are and we want to communicate it clearly", while the new brand has a very recognizable character and the symbol of the plot.
Most of Magisa market consists of Calabria, Sicily and Puglia, while abroad are based mainly on Germany.
Per scelta, distribution Magisa rice does not happen in the GDO, but only at sales points Conad Sapori & Surroundings and Carrefour, as well as shops and restaurants.
Future projects, It is to arrive at the creation of a bouquet of native varieties, and maybe even a Dop.
The chefs of the delegation APCI Calabria, led by Francesco Pucci (Tavern Chef Riggiola the Naples, President APCI-Calabria and Italian taste Ambassador) They have prepared a menu of eight courses of rice of the Plain of Sybaris.
Focaccia with Jemma flour “piscicilli” and torn – Pascal Barbato [Master baker Bakers Fulgaro 1890 – San Marco in Lamis (Foggia); Ambassador of Italian taste]
Pudding Basmati to the king croaker in saffron marinade with rice and bergamot – Alfredo Gabriele
Button Jemma to cod fish and tomato confit – Lights Francis [Sous chef Taverna the Riggiola Naples]
Crunchy Karnak with silane cheese foam and powder porcini – Antonio Franzè [Chef patron Luna Convento Resort – Copanello (Cz)]
Jemma to jump cruciferous – John Chiaravalloti [Chef Gironde Tenuta San Floro (CZ); APCI-Calabria Responsible for the province of Catanzaro and treasurer]
Sartù Arborio the black pig Madeo – Nico Fratto [Vice-APCI Calabria]
Risotto with pumpkin and Karnak 'nduja Madeo Black Pig – Piero Cantore [Chef patron Hotel Cozza – Restaurant Donna Maria – Camigliatello Silano (CS) and Plateau Silano Manager APCI-Calabria]
Pastiera of native rice with butter and oranges of the plain of Sybaris – Antonella Torcasio (Chef at Ristorante Terrazza a Gerace - Reggio Calabria; Responsible for the APCI Calabria Province of Reggio Calabria) Patrizia and Orlando (Chef Patron at the Terrace Restaurant in Gerace - Reggio Calabria)
In abbinamento ai piatti:
Mother of pearl pink sparkling wine rosé extradry 2018 Cantine Spadafora 1915
Greek Bianco Terre di Cosenza Dop white Pollino 2018 Celimarro Tenuta
Lunapiena gold Terre di Cosenza Dop white Pollino 2018 barricaded Cantine Spadafora 1915
Magliocco Cosenza Dop Terre di Pollino 2016 Celimarro Tenuta
Solarys Calabria IGP white raisin 2017 Cantine Spadafora 1915
Before the experience that allowed me to observe closely the reality Magisa I had never seen a rice plant and did not have a thorough understanding of Calabria, so rich in beauty and potential.
Thanks to my Calabrian raid instead I discovered a territory pride, of a family and a company headed by women.
The Jemma rice is definitely black, but mostly it is also pink.
RISERIA Alone
C.da Santa Maria del Monte – Industrial area - Villapiana, Cosenza
such. 0981/56220
www.risodisibari.com
APCI Calabria
www.apcicalabria.it
www.facebook.com/apcicalabria/
Masseria Torre di Albidona
Contrada della Torre Floor - Trebisacce, Cosenza
such. 0981/507944
www.torredialbidona.com