Our History
Why the Aironi?
When the company was founded, the WWF's official magazine was called Airone; following a period of very aggressive farming practices, it was estimated that only 30 herons remained in all of Piedmont.
Michele Perinotti therefore wanted to dedicate the company's name to them, firmly believing in a more conscious agriculture, aimed at respecting natural balances.
The Origins
From a family with five generations of experience in rice cultivation, Michele Perinotti, CEO and food technologist, has the ambition to tell the story of the culinary excellence of rice.
GliAironi was founded in the late 1990s, born from a passion for the local area combined with a quest for high-quality, premium rice. Over time, the move from the first plant in Turin to the Vercelli area allowed for procurement and supply chain control strategies that adhered to the highest quality standards.
Quality and Innovation
The continuous search for quality for GliAironi necessarily passes through innovation.
Over the years we have therefore developed completely disruptive production lines.
From the conception and production of Nebbia, our cherry-smoked Carnaroli rice, to the Japanese-inspired Sake NERO made with fermented Penelope black rice, gliAironi's creativity is certainly a source of pride.
