Our Mission
To revitalize the Lomellina region through the promotion of its iconic product: rice.
The relationship between Lomellina and rice cultivation is deeply intertwined, encompassing social, historical, cultural, landscape, and environmental dimensions. This multifaceted connection is central to the local identity and offers significant potential for development.
The “Lomellina: Terra di Riso” Association was founded by a group of seven rice farmers with the shared goal of enhancing the region. As a non-profit organization, our mission is to contribute to the civic, charitable, and social well-being of the community. Our activities include education, training, environmental protection, cultural promotion, and tourism.
Enhance the multifunctional potential of farms by fostering local creativity and representation.
Increase awareness of rice cultivation and its products among locals and visitors.
Elevate the reputation of Lomellina rice and local agro-food products in domestic and international markets.
Promote international rural, cultural, and culinary tourism.
Explore innovative models of territorial development based on shared cultural and natural heritage.
Secure external funding through project proposals.
The Team
Our commitment to promoting rice culture in Lomellina
Each member of the Association brings their unique experience and expertise as rice farmers to contribute to our shared goals.
Luigi Ferraris
The President of the Association is dedicated to cultivating classic rice varieties such as Carnaroli, Baldo, S. Andrea, Arborio, and Originario. He employs practices like flooding and crop rotation, with a particular focus on seed quality.
Marta Sempio
The Vice President and Treasurer is a fourth-generation rice farmer. Her work is highly diversified and forward-looking, with a strong commitment to organic farming, avoiding the use of pesticides and fertilizers.
Francesca Massino
The Secretary of the Association focuses on precision agriculture with the goal of reducing environmental impact. This approach involves the use of minimum tillage techniques and crop rotations between soy, soft wheat, and rice, with a particular emphasis on enhancing the value of Carnaroli Classico.
Alessandro Cisco
On his fields, which he manages with his brother Alberto, they cultivate rice, soy, corn, soft wheat, barley, and rapeseed. The flagship product is “Riso Lomello,” a historic variety whose revival symbolizes the cultural renaissance of Lomellina.
Antonio Zerbi
He is dedicated to the production and sale of zero-kilometer rice, particularly Baldo Classico and Carnaroli Classico, promoting the historic varieties of the region also through the restaurant operated by his wife Cristina at their family agriturismo.
Erika Fornaroli
A rice farmer, she innovates by introducing a workshop that produces rice oil and defatted flours through cold mechanical pressing. This approach respects the environment and enhances the organoleptic qualities of the products.
Roberto Marinone
His cultivation philosophy is based on organic methods and soil regeneration. His rice is grown without fertilizers, herbicides, or fungicides and is stone-milled to preserve its organoleptic qualities.