Cultivated in the Lower Pavese, in the San Martino Siccomario area, the rice is grown by submersion with the water of the Ticino river. The Pavia area is renowned for its During the summer growth the soil is prepared with traditional methods and through integrated cultivation that respects the environment and the plant itself. The color and shape of the beans is not perfectly homogeneous due to traditional processing. It is considered the “chef's rice” for its excellent cooking resistance, always al dente.