About

Carpo Farm has been a player in the rice industry since 1997, distinguished by its collection of three historic farmhouses: Carpo, Langosca, and Cavagnone.

Carpo Farmhouse was the first to be added to the Triglio family’s portfolio, taking its name from the local dialect term “carpu,” referring to a type of hornbeam with reddish wood that was once common in the area.

Located in Livorno Ferraris, in the province of Vercelli, the farmhouse has a rich history dating back to the mid-1600s, originally connected to the Spinola family, a prominent noble Genoese house. The property later changed hands, owned by the Magnani and Rondolino families, before finally being acquired by Piero Triglio in 1997.

Cascina Langosca and Marchisei Rice

Marchisei Rice draws inspiration from the venerable Langosca Farmhouse, which stands as a testament to the legacy of the noble Marchisei family from Vercelli. They were influential figures, leaving their mark on both the local landscapes and the socio-political tapestry of their time.

What once served as a bustling nerve center for cattle breeding within the Marchisei estate, the ancient barn now houses farming equipment, symbolizing a bridge between past and present.

The history of the estate is rich, with the lands, including Langosca, being integrated into the holdings of the Langosco Counts in the 18th century. Amongst the annals of the farm’s past, the notable Ottavio Falletti di Langosco emerges—a visionary in both the rice and wine industries, and a prominent figure in Napoleonic and academic circles in Turin. His impact is woven into the fabric of Italy’s agricultural and cultural heritage.

Marchisei Rice: Napoleon Approved!

During the vibrant Napoleonic era, Count Ottavio Falletti di Langosco, Marquis of Barolo, passionately toiled in the golden fields of the Langosca Farmhouse, at the heart of his Villarboit estate.

Driven by intense ambition, the Count aimed to elevate rice from a humble grain to a culinary star of noble courts. A visionary and respected intellectual, Ottavio linked his name with Napoleon, sharing not only scholarly moments at the Academy of Sciences in Turin but also as a strategic advisor during the Italian Campaign.

Legend has it that after a victorious battle, it was on his very estate that Napoleon was served a risotto crafted from the exceptional rice that would one day become our Marchisei Rice, a dish that delighted the emperor and foreshadowed the grain’s illustrious future.

Though Count Ottavio’s days ended in 1828, his dream lived on, and just two years later, Marchisei Rice was officially born. The years have only fortified our rice’s esteemed stature, with each grain carrying whispers of its storied past—a past that includes tantalizing the taste buds of Napoleon himself. Marchisei Rice isn’t just a meal; it’s a timeless voyage of taste that has conquered more than just the test of time.