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Masseria Fornara was born from the passion and vision of a Calabrian family that turned a dream into reality: cultivating premium-quality rice in the heart of the Sibari Plain, a unique land that gives our rice extraordinary organoleptic characteristics.
The history of Masseria Fornara has its roots in the second half of the 19th century, when around 1850 the founder Giovanbattista Perciaccante started the family’s first agricultural activity in the area of Cassano allo Ionio, in the heart of the Sibari Plain. Together with his five sons, Giovanbattista initially cultivated about one hundred hectares of land. Thanks to determination and foresight, over the course of twenty years the estate expanded to more than a thousand hectares through progressive acquisitions. The lands were very diverse: some were fertile and particularly suited to tree crops, while others had a brackish origin and lower value, mainly used for growing cereals such as barley and oats or as pasture land.
At the beginning of the 20th century, Pietro Perciaccante—one of Giovanbattista’s sons and the founder of the branch of the family from which the current company descends—had a bold intuition for the time: to experiment with rice cultivation on small plots in the Sibari Plain.
It was an ambitious challenge. The first attempts did not produce the desired results: the necessary water infrastructure was lacking, and there was no specialized workforce capable of managing such a complex and delicate crop.
For many decades, the company therefore continued to focus on traditional agricultural activities and livestock farming. The Masseria came to raise around 300 beef cattle and 200 horses, also becoming an official supplier of horses to the Italian Army.
In the mid-1920s, following a division among some members of the family, a new important estate of about 500 hectares was acquired, still in the territory of Cassano allo Ionio.
These lands, rich in minerals and particularly well-draining, were ideally suited for tree crops. Initially used for grazing and hay production, over the following years they were gradually converted into fruit-growing areas.
For many years, peach production became one of the family’s main activities, representing a significant portion of the company’s income.
The family history is inevitably intertwined with the dramatic events of the 20th century. During World War II, Eugenio Perciaccante—son of Pietro and future father of the current Pietro—was taken prisoner in Yugoslavia, where he remained for about four years. Initially reported as missing, Eugenio managed to miraculously escape. He undertook a long and dangerous journey using makeshift means, crossing hostile territories until he was able to return to Calabria and reunite with his family.
In 1962, Eugenio Perciaccante passed away prematurely. His son Pietro—the future father of the current Eugenio and Matteo, who now lead the company—was only eight years old at the time. For about ten years, the company was managed by his uncle Francesco, a great lover of literature and study, who nevertheless succeeded in keeping the family’s agricultural activity alive until Pietro reached adulthood and was able to take over.
With the arrival of Pietro Perciaccante, a phase of deep renewal and transformation began for the company. In the early 1980s, the first modern rice fields of Masseria Fornara were created. The decision to invest in rice cultivation was not accidental: Pietro had carefully observed experiments carried out by the director of Assicurazioni Generali at a nearby farm and realized that the specific pedoclimatic conditions of the Sibari Plain—proximity to the sea, mild climate, and brackish soil—could make it possible to produce high-quality rice even in Calabria, a region not traditionally suited to this crop. Initially, seed rice was mainly produced, with results that still needed refinement. However, commitment, dedication, and continuous pursuit of quality soon led to the first important recognitions.
In 1989 came the first historic confirmation: Masseria Fornara received the Bronze Medal from the prestigious Conte Giangiacomo Morando Bolognini Foundation. The following year, the Gold Medal arrived, followed by the Silver Medal in 1991. As Pietro still recalls today: “Among the greatest satisfactions of my life.” These awards gave the family confidence that they were on the right path and encouraged further investment in quality and experimentation.
From the initial cultivation of Balilla and Baldo varieties, the company progressively moved on to the fine Carnaroli rice, and since the mid-1990s to the more innovative and diversified productions that characterize Masseria Fornara’s current offering.
The path of excellence continued in the following years:
In 2014, “Masseria Fornara Rice” was awarded the title of “Best Italian Rice” at the Fiera in Campo in Caresanablot At the beginning of 2016, the company received the prestigious Foodies Award from Gambero Rosso, alongside only five other Italian companies recognized for their high-quality production paths
These official recognitions attracted the attention of national media: Masseria Fornara’s Calabrian rice was featured in reports on major newspapers and on Rai TV, sparking interest even in northern regions where rice is traditionally a staple food.
Today, the fourth generation of the Perciaccante family—represented by Eugenio and Matteo—carries forward the legacy with passion and innovation, looking to the future with the same foresight that has characterized Masseria Fornara since its 19th-century origins.
The Sibari Plain is much more than just a production area: it is the secret behind our rice. Located just 1.9 km from the sea, with the Pollino massif behind it, the area benefits from exceptional pedoclimatic conditions that create a perfect microclimate for rice cultivation:
This extraordinary combination results in a superior-quality product, with yields that may not match those of the Po Valley but ensure excellence recognized both nationally and internationally.
For decades, Calabrian soils, after years of intensive cultivation, needed to regain organic matter. Our choice of rice as a crop was not accidental: through the use of controlled water systems and careful processing, we have contributed to soil regeneration. In Calabria, where the production cycle lasts 140 days, crop rotation is essential to maintain fertility. Rice cultivation in the Sibari Plain requires longer processing times: clay-rich soils must be worked under flooding conditions, always leaving room for experimentation. What works in northern rice fields must often be adapted to our Calabrian reality.
The quality of our rice does not depend only on the climate, but also on the care taken during processing. The rice undergoes a static horizontal drying process that allows for a less aggressive treatment, with gentle milling that reduces breakage and micro-cracks. This deliberate choice results in rice that may appear less polished than traditional varieties, but offers consumers a more genuine and higher-quality product.
From traditional Balilla to Baldo, from Carnaroli to more recent productions: today Masseria Fornara offers several rice varieties, including Carnaroli, wholegrain Carnaroli, aromatic rice, and black rice, while continuing to experiment with new productions and innovative projects. Our “Masseria Fornara” brand is distributed across several southern Italian regions—Calabria, Basilicata, Campania, Sicily, and Puglia—as well as in selected retail locations in northern Italy (Milan and Rome) and abroad.
Our commitment to excellence has been recognized with prestigious awards that testify to the quality of our work:
Conte Giangiacomo Morando Bolognini Foundation – Bronze Medal (1989), Gold Medal (following year), Silver Medal (1991) “Best Italian Rice” at Fiera in Campo, Caresanablot (2014) Foodies Award from Gambero Rosso (early 2016), alongside five other companies recognized for their high-quality production paths
These official recognitions have drawn national media attention: Calabrian rice has been featured in newspapers and on Rai TV, generating interest even in regions where rice is traditionally a staple food.
Il percorso della Masseria Fornara attraverso i momenti più significativi della nostra storia.
L’azienda si estende su circa 120 ettari: una trentina di montagna dedicati alla coltivazione delle pesche, una quindicina ad agrumi, e una rotazione di riso basata su una cinquantina di ettari. Non ci fermiamo mai nella ricerca dell’innovazione.
Stiamo valutando l’acquisto di una pileria per avviare una piccola attività di molitura e, in futuro, vendere risi pronti non precotti, con il loro contorno già predisposto: un riso pronto da mettere in pentola. Lavoriamo in collaborazione con lo spin-off dell’Università della Calabria per garantire l’autenticità del riso della Piana di Sibari.
Come afferma il nostro padre: “Ci siamo sempre mossi a cerchi concentrici. Prima abbiamo dato la possibilità ai calabresi di trovare il nostro riso in ogni punto vendita; poi ci siamo allargati in buona parte del Sud. Adesso vorremmo estendere la nostra presenza verso nord. Ma in modo graduale.” Con queste prospettive, il binomio riso e Calabria può davvero guardare lontano.
