"You are what you eat" as the old
|Comune Originario Rice||
Short round grain, pearly in appearance. Suggested uses: risotto with vegetables, rice cakes and stuffed arancini.
|Semifino Padano Rice||
Medium grain. Suggested uses: vegetable and minestrone soups.
|Superfino Roma and S. Andrea Rice||
Long and big grain with high content of amilosio. Suggested uses: traditional risotto, rice with tomato based sauce, rice pudding.
|Superfino Arborio Rice||The name is derived from the small town of Vercelli where it was first cultivated in 1946. Due its very big grains, suggested uses include risotto, especially creamy risotto.|
|Superfino Baldo Rice||Crystalline and compact in structure. Suggested uses: risotto, rice salads and timbales.|
|Superfino Vialone Nano Rice||
A variety of rice typically grown in and around Mantova and Verona. Suggested uses: soups and local risotto
|Superfino Carnaroli Rice||
Considered the prince of rices, it is rich in amilosio, a substance which makes the grain more solid in consistency. Suggested uses: risotto, timbales and salad.
|Semigreggio Rice (brown rice)||Only the husk has been removed from this rice, and so it is best to soak it in water for six-eight hours prior to cooking in order to reduce cooking time required, and to make it more digestible.|
|Baldo Semilavorato Rice||Obtained from brown rice after it has undergone one bleaching cycle only.|
|If you would like to see how rice is milled click here|
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