Riso Magnum

Magnum rice is a novelty in the world of rice worldwide thanks to the exceptional and unusual characteristics of its grain. In fact, it has an enormous grain much larger than the "already big" Italian risotto rices, such as Carnaroli and Arborio. In addition, it is aromatic and thus the first giant aromatic grain for risotto! It has a pearly grain and releases a lot of starch during cooking, it releases also a lot of aroma and absorbs a lot of water. When tasted, the grain is particularly voluminous in the mouth with a rich chewiness. At the same time it appears soft and pleasant. The aroma persists in a delicate way, never intrusive. Magnum rice adapts to the preparation of innovative and curious risottos and to many modern recipes. Magnum rice is an exclusive "Hera nei campi". Its cultivation takes place in the Sele plain, at the shade of the beautiful temples of Paestum, with the most innovative and experimental irrigation and cultivation techniques, thanks to the collaboration with the prestigious University of Naples Federico II. With this experimentation “Hera nei Campi” has brought, after 200 years, rice cultivation back to Campania, where both dry cultivation in greenhouses and dry cultivation in open fields are currently being tested for the first time. The irrigation technique is the localized micro-flow, also called drip, which allows targeted irrigation without waste. Greenhouse cultivation allows for an earlier and shorter cycle, whereas the localized micro-flow irrigation avoids water waste, making rice cultivation more sustainable.