Riso Gallo S.p.A.

The 7th Annual Riso Gallo UK & Ireland Competition, hosted once again by the H club at Tottenham Hotspur FC, London, was won by Nathan Cooper, a 23 years old Chef from Baxter Storey at Goldman Sachs. His dish, entitled ’Waste Knot Carrot and caramelised miso Risotto’ wowed the judges with its deep flavours and well thought out construction.  Runners up were Ellia Faulds from The Globe Inn 1610 in Dumfries, Scotland and Oliver Lacy from Coleg Ceridigion in Wales. Ellia cooked a stunning Langoustine Tomato risotto and Oliver produced a beautiful Wild Mushroom risotto highlighting native cheese from his region.  The competition was a closely fought occasion, eagerly watched by in excess of 100 invited guests including Riso Gallo’s group MD Carlo Preve who flew over for the occasion. Every participant acquitted themselves very well and there were stunning dishes on display. As always the UK team thank Filippo Berio, Koppertcress, Essential Cuisine and RAK Porcelain for their involvement and wish to publically acknowledge the sterling support from The Craft Guild of Chefs, MasterchefsGB and Chef Publishing magazine. The event was one to remember and we are looking forward to awarding our prize placements soon.

As the regional heats for the 7th annual UK & Ireland Young Risotto Chef competition draw to a close we are once again so excited by the enthusiasm, skill and creativity of the young Chefs taking part. We have travelled around the UK and Ireland, holding heats up and down the country and have proudly taken part in both the Welsh National Championships and IFEX in Northern Ireland. The stage is now set for another excellent and closely fought Grand Final at Tottenham Hotspur on the 10th of June, where Paul Gayler MBE , Danilo Cortellini and his team will taste, debate and then select our winner for 2024. We’d like to offer our sincere thanks to all of our heat judges; without you there wouldn’t be a competition and we are so grateful for your input. All of the competitors very much welcome the opportunity to cook for those already in industry and the feedback you offer is pertinent, informative and inspirational. And a huge thank you also to the colleges that host and support us, we very much appreciate your friendship and hospitality. A final and very important thank you to all of our business partners for their support. Here’s to another epic Final, we wish every competitor the best of luck and are looking forward very much to tasting your wonderful dishes once more. Riso Gallo UK   The Craft Guild of Chefs PACEUK CONSULTING LIMITED  

carlo preve, who is part of the sixth generation at the helm of the company, emphasises the importance of sustainability in agricultural production processes. In fact, Riso Gallo strives every day to reduce its environmental impact during all stages of rice processing.

CIBUS International Food Exhibition, the reference event of the Made in Italy agrifood sector that has just ended in Parma, selected our Riso Rosa as one of the 100 most innovative and sustainable products of 2024.  Between events, conferences and round tables, it was four days of confrontation with the best players of Italian excellence. We at Riso Gallo are proud to be part of it and to have been chosen for the Innovation Corner of such a prestigious event. Congratulations to all participants!  #Cibus #Cibusparma #Cibus2024

From May 7 to 10, we will be at CIBUS International Food Exhibition in Parma. We look forward to meeting you in HALL 6, Stand D033. Do you know that our Pink Rice has been selected for the Cibus Innovation Corner? This is a fantastic opportunity for us to showcase our latest innovations to industry professionals. Stay tuned for more updates! #RisoGallo #Cibus2024 #Innovation #FoodIndustry

Very humbling to receive an award for Riso Gallo S.p.A. from the The Craft Guild of Chefs AGM lunch yesterday at the superb Waldorf Hilton Hilton Huge congratulations to everyone that was recognised. Riso Gallo UK and our Young Risotto chef competition it is our aim to give back to the hospitality industry with the support of the Craft Guild. A big thank you to Andrew Green FIH GCFA(CG) MRSPH for the nomination and Mark Reynolds and Steve Munkley for their support. Our recognition is for the support from Paul Gayler MBE - a great day surrounded by great people! Great to catch up with James Buckley Nathan Cooper, Simon Webb Will Torrent Michael Coaker Peter Joyner Anthony Gascoigne Jacky Moss Craig Blaney and a huge thanks to Sheila Fox Kelly Lynch and Jacky Moss plus yo my colleagues in Riso Gallo S.p.A.

Last week, we proudly participated in the JRE-Jeunes Restaurateurs 2024 Congress. JRE-Jeunes Restaurateurs, the association of young restaurateurs and chefs, shares a common goal of inspiring and promoting the passionate pursuit of culinary excellence. While the JRE celebrated 50 years of existence, it marked our inaugural year of engagement in this international conference. Held on April 7th and 8th, 2024, in Paris, the event gathered over 500 attendees, including 400 JRE chefs and sommeliers, boasting a collective total of more than 180 Michelin stars, representing 16 countries. Discover more about the event at: https://lnkd.in/g9pt4_pD #RisoGallo #JRECongress2024

Très belle soirée de gala pour le 50eme anniversaire des JRE-Jeunes Restaurateurs dans le cadre magnifique du carreau du temple. Riso Gallo S.p.A. était à l’honneur avec un savoureux risotto réalisé avec la Gran riserva Gallo, à la betterave et au gorgonzola élaboré par le chef Enrico Bartolini.

For the first time Riso Gallo exports to Taiwan the consolidated UK competition for young chefs – the Young Risotto Chefs. A unique event that highlights the authenticity and innovation of traditional Italian cuisine through the prism of risotto. At the centre of this culinary celebration was Carnaroli and Arborio rice from Riso Gallo - symbols of quality and tradition in the art of risotto.   The event was not just a competition, but a lively exchange forum for young talents wishing to explore the essence of Italian cuisine and share their passion and creativity. Congratulations to all the participants!   #YoungRisottoChef #RisoGallo

Un progetto pluriennale che punta alla graduale digitalizzazione dell’intera filiera di Riso Gallo S.p.A. legata al progetto “Il Riso che sostiene” entro il 2026 con un importante focus sulla parte agronomica. Ad affiancare Riso Gallo è xFarm Technologies. #industria #produzione #transizionedigitale Redazione GDONews