The name “DAMA” comes from the union of Davide and Martina, who created something unique by putting together their knowledge deriving from the long work experience on the field. Different skills acquired with different life experiences, which however complement and compensate each other, allowing DAMA to provide its customers with only the best of the best. But DAMA in Italian also means “lady”, a figure of noble simplicity who  enhances what is next to her with her only presence.
Our mission is to create a natural, high-quality rice that will transform every occasion into a great event with its authentic simplicity.
We want those who choose Dama to do so consciously and share with us the the idea of an exquisite culinary and sensory experience.
We meticulously follow every phase of the supply chain, starting from the choice of our farmers, to the planning of their production according to sustainable quality standards, up to the selection of the best batches of harvested rice and the entire production cycle in the rice mill.
For each variety we have carefully chosen ONE producer, not just a simple supplier but an Ally with whom we share respect for the work, for the land, for the raw material. Completely countertrend compared to our competitors, we do not want to grow our own rice; our ambition, in fact, is to change the culture of rice with its numerous stereotypes: one cannot do everything and do it well, because he will not be able to guarantee a constant high quality, but specialization can. For this reason, after years of presence in the field and experience in every step of the supply chain, we have decided to specialize in the selection of rice and rice growers that correspond to our parameters. Rice must be grown by farmers, because THEY are the ones who have the necessary skills to do it best.
Over the years, we have learned that the soil can change even between neighboring villages and consequently the rice produced will change because it absorbs minerals and nutrients present within the soil. We also learned that, once harvested, rice must be dried at a low temperature so as not to suffer thermal shock and slowly returned to room temperature.
This philosophy also extends to the processing phase: being a good rice processing technician is not for everyone, years of experience are needed to have the sensitivity and dexterity to process the grain without causing trauma. Rice is extremely delicate, changes in heat, humidity and pressure can affect processing and a good technician must behave accordingly. It is not always enough to follow rules and procedures, much of the work of those in the rice mill is made up of passion, manual skills, sensitivity and intrinsic knowledge derived exclusively from experience.