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"You are what you eat" as the old saying goes.
For many centuries, rice was treated as if  it were a very expensive spice, and therefore  to be used sparingly on special occasions, or as a medicine to fight diseases of the digestive system, and in the 19" Century, rice water was even   used as a refreshing drink for sick and convalescent persons.
Rice is an annual plant belonging to the grasses  family (the botanical name is Oryza Sativa) and is amongst the most wide-spread and consumed cereals in the world.
Furhermore, it is also used  for non-food purposes: e.g. by putting a couple of grains of rice in a salt cellar, salt is  kept totally dry, and a type of edible rice paper can be  obtained from rice straw.
Rice has major protein and nutritional qualities, and is easy digested. The varieties of rice treated by ourselves are classed as: Plain, Short grain, Medium grain, Long grain

Name

 Quality
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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