Rice

Carnaroli rice

The King of the Italian Rice.

The starch of the Carnaroli is the one most rich in amilose, a substance which contributes to making the grain more consistent.

Weight: 1kg

Arborio rice

To cook an excellent risotto.

With its large grains it is a classic for a good table: it is considered the king of risottos, thanks to its plumpness and the way it maintains a good shape during cooking.

Weight: 0,5kg

Roma rice

Versatile rice.

Its long grains, which are full bodied and of good consistency, absorb seasoning generously while remaining compact and well separated. Recommended for risottos, rice in sauce and puddings.

Weight: 1kg

Ribe rice

It has a fairly crystalline appearance depending on the kind of harvest and for this reason it is necessary to pay a lot of attention to how long it cooks. It is suitable for risottos and soups.

Weight: 1kg

Oro rice

Parboiled rice for higher nutritional value.

Well known for the capacity of its crystalline grains which remain solid, dry and well separated after cooking.

This rice has been treated with the natural parboiling process, which gives the product higher nutritional value and makes it better for cooking.

Weight: 0,5kg

Thai rice

Highly esteemed rice of the Orient, known and appreciated all over the world.

The principal distinctive characteristic - aside from the long grain with crystalline colouring - is the natural perfume which makes the rice unique.

Thai, from Thailand, is a very highly-esteemed rice, with natural fragrance of oriental spices.

Weight: 0,5kg

Basmati rice

Highly esteemed rice of the Orient, known and appreciated all over the world.

Its principal distinctive characteristic is the long grain with crystalline colouring and its natural perfume which makes the rice unique.

Basmati, cultivated in India and Pakistan, has a delicate perfume of sandal-wood.

Weight: 0,5kg

Complet Brown rice

Brown rice (or otherwise called "hulled rice") is unmilled, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious.

Weight: 0,5kg

Salbatic rice (wild and parboiled longrain rice)

Wild rice (Zizania palustris L.) is native to North America and grows predominantly in the Great Lakes region. This large-seeded species, one of four species of wild rice, is in the grass family (Poaceae) and has been eaten by people since prehistoric times. This grain has a high protein and carbohydrate content, and is very low in fat. The nutritional quality of wild rice appears to equal or surpass that of other cereals.

Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture.

Weight: 0,5kg

Long Grain rice

Long grain rice is versatile in its uses and complements most recipes and meals. Most cookbooks refer to this variety when a recipe calls for long grain rice. Cooked grains are separate, light and fluffy.

Weight: 0,5kg

Arborio Rice

To cook an excellent risotto.

With its large grains it is a classic for a good table: it is considered the king of risottos, thanks to its plumpness and the way it maintains a good shape during cooking.

This is the choice of the year of Italian chefs!