Gallo rice

When telling the story of an Italian rice that has crossed centuries and borders, it begins from a Ligurian port and arrives in the heart of Lomellina, along embankments and irrigated meadows where water shapes the landscape and defines quality. This is how the journey of Riso Gallo takes shape, born in the mid-19th century as a family-run trading business and later becoming a key player in the evolution of rice from a simple ingredient to a symbol of contemporary Italian cuisine. The intuition that defined the brand’s identity dates back to the 1940s, when the company adopted the rooster as its distinctive emblem—not only to be recognized in distant markets, but also to immediately convey the value of selection and consistent quality. Since then, the headquarters among the rice fields of Robbio has safeguarded a supply chain that begins with the choice of varieties, undergoes rigorous controls, and ends in packaging designed to protect aromas, cooking performance, and pan yield, balancing agricultural tradition with increasingly refined processing technologies. The evolution of the packaging reflects this drive toward continuous improvement: from the first boxes and bags where the rooster guided purchases, to more practical and readable solutions with clear information on cooking times and recommended uses, up to materials designed to best preserve the grains while reducing environmental impact. At the same time, communication has made the rooster an icon—from TV commercials to today’s graphics—always recognizable on shelves and in the memory of those who bring a properly made risotto to the table.

Today, the range embraces different cooking needs and styles while maintaining a common denominator: gastronomic performance. For those who love woodland flavors and perfectly crafted creaminess, a practical solution combines broth, rice, and seasoning in a format that simplifies preparation without compromising results, as with the Perfect Risotto with Porcini Mushrooms, where the creaminess becomes immediate and the porcini aroma enhances the grain’s sweetness. For those who prefer the queen variety of risotti with a wave-like texture, the selection of long-grain, compact-structured rices retains just enough starch to bind condiments and guarantee the typical creaminess without breaking during cooking; among these stands out Carnaroli Rice, prized by enthusiasts for its al dente resistance and balanced flavor absorption, ideal for dishes with seasonal vegetables, shellfish, or meat-based stocks. Alongside the classic varieties, the offering includes grains with a natural dark color and a nutritional profile rich in fiber and minerals, perfect for warm salads, pairings with crunchy vegetables, and citrus contrasts; here we find Whole Black Rice, which releases intense aromatic notes and a pleasantly chewy texture.

For those who want balanced risotti with well-separated grains, there is a line oriented toward versatility, useful when cooking for more people and needing reliable results, such as Blond Rice, designed to combine ease of preparation and creamy performance, with grains that maintain structure and flavor in every recipe. These specialties naturally pair with other ingredients from the Italian pantry: tomato preserves for a richly flavored rice with sauce, legumes for a nutritious one-dish meal, pickled vegetables for a contrast of textures, and Mediterranean spices that enhance the aromatic profile of the most fragrant varieties. In everyday kitchens, rice becomes a field for experimentation: some choose a sweet toasting with stewed onion, others prefer a dry start for a more defined grain, some finish with cold butter, and others opt for a drizzle of extra virgin olive oil for a lighter touch.