Flat Preloader Icon

My name is Cristiana Sartori, and I have been an organic farmer in the Lomellina since 1998. The “DiCristiana” farm represents my daily commitment to a sustainable planet. I cultivate Carnaroli rice and rotate crops such as soybeans, protein peas, oats, sunflowers, spelt, as well as millet, the ancient “panicum” that originated the traditional panizze, popular soups from which the historic Italian risotto evolved. The values ​​are the same ones I inherited from my great-grandmother Delfina: courage, creativity, and innovation, the subtitle of my book “Women, Rice, Business” (Mind Editions 2018). My authentic commitment is to enhance even the smallest field, like a single hectare where Cru n°6 was born, through the enhancement of the microbiota, which is the essence of the invisible natural expression of the terroir of each individual grain.



My organic rice and my risottos are born from my passions: the territory, cooking, and sports. When you come back from training, what could be simpler and healthier than a steaming risotto cooking on its own, without needing to be stirred while you take a shower? The countryside is my life, and the grassy and flowery banks of the fields best express the biodiversity of nature, as in the peasant tradition, where wild herbs were commonly used.

From here, the “ready & simple” line was born:

Risotto with Rose Rugosa petals. Nettle risotto. Risotto with Trombetta zucchini blossoms.


We, the inhabitants of Lomellina and the province of Pavia, belong to the Po Valley, one of the largest plains in Europe. We are the leading rice province in Italy, where the National Rice Research Center is located. Two millennia have passed since the first agricultural organizations began to exploit the fertility of our lands. However, it is thanks to the Cistercian monks that the territory was precisely organized based on the water resources of the rivers and natural springs. An impressive historical trace is still visible today through the many abbeys, including the majestic Certosa di Pavia. For nature lovers, we recommend spending a day at the Ticino Park, a nature reserve where you can observe a diverse local wildlife.


I love my rice not only for the individual recipes that can emerge from the creative mind of a chef, but also for its infinite possibilities to pair with any other product of the land and Italian gastronomy. From the legendary saffron risotto, said to be brought by the Flemish during the construction of the Milan Cathedral, to meat, seafood, vegetable, and even fruit recipes. It’s a product that, in its apparent simplicity, is capable of enhancing any flavor it comes into contact with. And what about its chameleon-like ability to absorb the most diverse colors and transport them into its own chromatic nature? It’s him, my rice.


In Pavia, we celebrate a delicious culinary specialty that embodies the essence of our local products: Risotto alla Bonarda. This dish skillfully combines two treasures of our region: Carnaroli Classico rice and Bonarda from Oltrepò Pavese. The recipe is elegantly simple, featuring rice, finely sliced leeks, and Bonarda wine, diluted with water to create a delicate broth. It’s enriched with extra virgin olive oil or butter and completed with Parmigiano Reggiano.

Our experienced cooks toast the rice for a few minutes before adding it to the pot with the wine, which has been boiling for about fifteen minutes. After cooking, the risotto rests covered with a traditional linen cloth, awaiting the final vigorous touch before being served at the table, as we wish each other bon appétit!