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Baldo
It features a large grain increasingly sought not only on Italian tables but also abroad. It is a versatile and very pleasant rice employed both in broth and soups....
MoreCarnaroli
It is the most suitable variety of rice for risotto. The grain is round and transparent. It requires 15 to 20 minutes of cooking. You can find it shined or whole. It is the most common variety sold in...
MoreLoto
It is an old very particular range of rice. Its a special feature makes it look already seasoned. Being originally very tasty it is enough to complete it with some olive oil....
MoreOriginal Rice-round grain
(Common)
It features a small and round grain, which releases a lot of starch while cooking. This is the so-called "soup rice", today it is mainly employed in cakes, rice balls and in other simple recipes....
MoreRibe
It is a long Japanese rice range, whose size makes it a fair ingredient for risotto. It is also an excellent ingredient for more complex culinary preparations....
MoreScented Rice
(Fragrance)
It 's a long-grain rice, narrow, tapered and with glassy structure. Its natural flavor allows special preparations which do not require elaborated dressings....
MoreThai rice
A long-grain eastern rice which features a singular spicy and refined aroma. Ideal for salads and as a side dish boiled, steamed or pilaf....
MoreVialone nano
It is a variety of rice that remains compact, suitable for different preparations and thanks to its distinctive flavour it is considered to be the best quality of rice produced in Italy....
MoreVolano/Arborio
Large grains, whose core remains at the tooth, while the surface gives as much of the starch that allows to bind and to "stir" rich sauce risottos....
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