Restaurants and chefs
For those seeking a grain able to support technique, timing and sensibility. We share what we know about the ingredient and listen to the result they want to achieve on the plate.
For Professionals
Podere Prati Breja · For kitchens and hospitality
Before the plate, there is a landscape.
At Podere Prati Breja, water shapes the fields and accompanies every season. Here we grow Karbor, Gioiello and Solitario: three rice varieties, each with a distinct character. Karbor is the rice currently available for kitchens, specialist food shops and hospitality venues; Gioiello and Solitario continue within the dedicated RisiPreziosi supply chain.
The place before the grain
Water gives measure to our work.
Irrigation channels, rice fields and Fontana Rovatella compose the landscape of Podere Prati Breja. Today we grow rice across more than 125 hectares, observing soil, water and ripening throughout the season, because the character of rice takes shape long before harvest.
When we meet those who cook, or select fine ingredients for a specialist food shop, this is where we begin: with the place, our way of farming, and what each grain reveals on the plate. Karbor, Gioiello and Solitario are not variations on the same ingredient, but three distinct identities.
Quality begins in the field. The kitchen makes it visible.
1937Recognised beginning of continuous family farming
1953Angelo Aina begins his tenure at Podere Prati Breja
2015From farming tenancy to ownership of Podere Prati Breja
Rice beyond Podere Prati Breja
The ingredient meets those who choose it.
At the Excelsior Hotel Gallia, during a So Wine So Food event, Karbor entered both the kitchen and the RisiPreziosi story. We met professionals with different perspectives, allowing structure, texture and origin to become a subject for exchange.
This is how we want to introduce ourselves: not with a generic promise, but with a rice to observe, cook and recognise.
Three rice varieties, one origin
The same estate. Three distinct characters.
KarborAvailable for professional supplyPearly white rice with a character of its own. After harvest, it rests for 12 months under controlled conditions; in the kitchen it holds its definition and releases starch gradually, especially in risotto.
GioielloDedicated RisiPreziosi supply chainWholegrain black rice, aromatic and deep in character. It brings natural colour, fragrance and a distinctive texture to the plate.
SolitarioDedicated RisiPreziosi supply chainWholegrain red rice, firm and substantial. It keeps the grain at the centre of both hot and cold dishes.
Gioiello and Solitario are available exclusively through the dedicated RisiPreziosi supply chain.
Discover KarborSpecialist food shops and delicatessens
For those who want to offer not simply rice, but an origin their customers can recognise: Podere Prati Breja, its water, the family and the work that accompany every pack.
Hospitality and projects
For tastings, hospitality and considered selections, we work together to find the most coherent way to present Karbor and its origin.
Roberto and Federico
Two generations, an ongoing dialogue.
At Podere Prati Breja, family means presence, memory and continuity. Today, we — Roberto and Federico — carry that story forward: Roberto with experience honed through water and fields; Federico through research and dialogue with contemporary cooking. We work together, from the estate to our conversations with those who choose our rice, so that every relationship begins with an understanding of the ingredient and grows through exchange.
Traces of a journey
A few traces along the way.
Over the years, we have let kitchens, encounters and awards put Karbor’s identity to the test.
Follow the story so farWineHunter Gold · 2026It continues a sequence of five consecutive recognitions begun in 2022.
Premio Mario Preve · 2023Innovation category · “Agricoltura che sostiene” project.
Risotto’s Master · 2019All six chefs cooked Karbor; RisiPreziosi supplied the rice and sponsored the event.
A direct relationship
Getting to know one another, before choosing.
Every collaboration begins with a conversation: about your work, the dish or selection you have in mind, and how you wish to present Karbor and the place it comes from.
Your work comes first
We listen to your kitchen, your service and the people you serve.
We introduce Karbor
We share the character, performance in the kitchen and origin of the rice currently available.
Finding the right measure
Together, we consider formats, quantities and availability for Karbor.
The next story may begin with a taste.
Podere Prati Breja · Cascina Prati Brea No. 24 · 28100 Novara · VAT No. 02216970034