Podere Prati Breja · A path recognised over time
For years, we have worked in the rice fields guided by a simple conviction: quality is built over time. The articles, awards and encounters gathered here record how others have viewed our work and the rice varieties grown at Podere Prati Breja.
A story that continues
Each recognition tells of a moment. What unites them is the everyday work at Podere Prati Breja.
In the press
The first features on Gioiello captured the surprise of a black rice born at Podere Prati Breja: the first fields, the research, the colour and an aroma that remains distinct through cooking.
In 2017, La Stampa told the story of Gioiello’s beginnings: selection in our fields and the character of a black rice able to express colour and aroma in a voice of its own.
«Ha un sentore di vaniglia […] si mantiene anche in cottura.»
The following year, Piedmont Delights traced its story back to its Piedmont roots, highlighting the meeting of farming experience, research and place.
«Riso Gioiello si fa bandiera emergente di un territorio dall’antica tradizione risicola.»
Karbor · WineHunter Awards 2022–2026
From the 2022 Rosso to the 2026 Gold, each certificate marks a stage in Karbor’s story. The years and award levels change; what remains is the recognition of a rice with a distinct character, created to offer a tangible difference.
WH Food Award · Riso Karbor
The latest mark in a journey that continues.
The WineHunter Award
Riso Karbor
WH Food Award
Riso Karbor
WH Food Award
Riso Karbor
WH Food Award
Pasta, rice, cereals and pulses · Riso Karbor
Premio Mario Preve · Innovation 2023
In 2023, Premio Mario Preve recognised the innovation of our work with Riso Gallo Azienda Sostenibile, as part of the “Agricoltura che sostiene” project. A concrete acknowledgement of a method grounded in observation, field trials and measured choices.
Rome · 27 January 2020
At MAXXI in Rome, RisiPreziosi received the 100 Eccellenze Italiane 2020 recognition as part of the event and guide presented by So Wine So Food and Forbes Italia. It was a moment when a story built day by day through water, rice fields and family work met a national audience.
Seed quality · 2019 season
Before it becomes rice, every harvest begins with seed. The certificate issued on 5 February 2020 by CREA and Ente Nazionale Risi recognises the quality of the work carried out by Aina Roberto e Federico Società Agricola in the national competition for rice-seed multipliers for the 2019 season.
Karbor meets fine dining
In 2019, Karbor left Podere Prati Breja for the kitchens of Milan. Two distinct encounters, one shared test: to see how structure, starch and cooking definition could become gesture, technique and interpretation.
Event · Milan, 7 May 2019
At Palazzo Giureconsulti, six chefs from Shanghai, Tianjin, Hong Kong, Spain, Cape Town and Düsseldorf cooked the same rice. Six interpretations born from a grain grown at Podere Prati Breja.
RisiPreziosi took part as the rice supplier and an event sponsor, accompanying Karbor from the field into dialogue with different kitchens and sensibilities.
Frasca Restaurant · Shanghai
Bella Vita · Tianjin
Divino Group of Restaurants · Hong Kong
Spain
95 Keerom · Cape Town
L’Arte in Cucina · Düsseldorf
Event · Milan, 18 March 2019
On 18 March 2019, at the Excelsior Hotel Gallia, Karbor entered both the kitchen and the RisiPreziosi story during a So Wine So Food event. The photographs preserve that passage: the rice prepared, shared and observed away from the place where it was grown.
A gesture from Podere Prati Breja
Not everything that matters takes the form of an award. Some choices simply belong to our responsibility towards people and the land.
During the most difficult months of the COVID-19 emergency, we donated our rice anonymously. It was not a recognition to seek, but a simple, concrete way to stand with the communities most affected. This image remains as a record of those days and of a responsibility lived without any need for visibility.
Podere Prati Breja
Every article, award and encounter marks one stage. None completes the journey: after every recognition comes another season, and with it the task of observing, growing and doing better once again.