Kuriso Black Rice Vinegar - Gli Aironi Acetaia San Giacomo
Kuriso is an artisanal black rice vinegar born from the collaboration between Gli Aironi and Acetaia San Giacomo. It is produced through a slow, natural process that begins with rice transformed into syrup using the enzyme amylase, followed by alcoholic fermentation and subsequent static acetic fermentation in open barrels. The product then ages in chestnut and oak barrels, developing aromatic complexity and depth of flavor.
Unpasteurized, undiluted, and unforced heat treated, Kuriso is a pure, lively vinegar, characterized by great aromatic intensity and a soft, natural acidity.
Origin: Italy, Piedmont
Format: 250ml
Ingredients: Fermented and acetified black rice.
Serving suggestions: Ideal for Asian and contemporary cuisine. Perfect added at the end of cooking to balance sweet and savory dishes, to season raw or cooked vegetables, or as a base for sauces and marinades.
The Company: The experience gained over five generations of rice cultivation has borne its best fruit in the Vercelli Grange, where the Perinotti family has dedicated its life to improving the cultivation conditions of the Tenuta Pracantone. Theirs was a different choice: investing in quality, experimenting with and adopting low-impact crops, and rediscovering the most traditional and prized varieties of this precious grain. Until a few years ago, Italian rice cultivation was based on high-volume production and the indiscriminate use of chemical fertilizers and pesticides, which compromised the quality of the harvest and threatened the survival of the animal species typical of these marshy areas. Only the introduction of a less forced type of agriculture allowed the endangered Grey Herons to return to populate the rice fields. It is to these majestic birds that Michele Perinotti dedicated Risi&co, the company he manages with enthusiasm and passion. The company's supply chain begins with the land, namely the rice paddies, still irrigated by the network of canals and ditches created by Cavour. Precision farming techniques are applied, representing the new frontier of sustainability in the agricultural sector, allowing the land to be leveled, avoiding holes and hollows. This allows the paddies to be covered with minimal water and minimal chemicals to combat pests and weeds. The rice grows in a free, healthy, and natural environment. Herons, ibises, frogs, and other typical local fauna have returned: a natural ecosystem has been recreated. Attention to environmental issues is also reflected in the "soft processing" of the grains, which retains the proteins and vitamins of the A and B group on the surface. By removing the surface layer of the rice, the middlings are obtained, used in natural cosmetics for creams and scrubs. The broken grains are then turned into flour, used in a variety of sweet and savory recipes. TÜV Sud, an internationally accredited body, certifies: the company uses "Verde dentro Repower," traceable and green, sourced from the Grosio (SO) spring. Since 2018, they have installed photovoltaic panels, which have helped reduce carbon dioxide emissions. The husks that protect the grain, which are removed during the initial processing stage, are extremely rich in silicon and were therefore used to make PC motherboards as early as the 1970s and 1980s. They have also been in high demand by pet product companies for some components of cat and dog litter. Today, this salt is widely used in green building, for the production of soundproofing and thermal insulation materials.
