Traditional Line


ARBORIO

ArborioIt ‘s the most famous and widely used for risotto.
It takes its name from the town of Vercelli where it originated
in 1946 by derivation from Vialone. Among the variety of Italian rices, it is the one which has the largest grains and therefore necessary care in the cooking in order to assure an even cooking inside and out.

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CARNAROLI

CarnaroliDue to its properties, it is now considered by chef
and fans of risotto the “king of rice”. It remains “al dente” in the heart of the grain, but it’s starch content helps with the creaming.

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BIOLOGICO / ORGANIC

BiologicoThe term “organic farming “is self-explanatory:
it is an agricultural practice that only admits the use of natural substances, that is present in nature, excluding the use of man-made chemicals. Known only in the last 150 years in the agricultural field.

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TASTE OFFER (long grain)

AssaggioIt is among the most aromatic rices (basmati type)

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TASTE OFFER (Large grain)

AssaggioDue to its properties, it is now considered by chef
and fans of risotto the “king of rice”. It remains “al dente” in the heart of the grain, but it’s starch content helps with the creaming.

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GANGE o THAIBONNET

GangeIt is among the most aromatic rices (basmati type)

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IINTEGRALE

IntegraleIt’s recognized as a nutritionally complete food. The proteins in this quality of rice are, between cereals, the most digestible.

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KARNAK

KarnakGrain rice, rich in amylose, substance that makes the grain more consistent. Characteristics similar to the quality of the Carnaroli.

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ORIGINARIO

Its small size, rounded shape, stickiness and low resistance to cooking makes it the ideal ingredient for those preparations in which rice becomes the basis of the recipe, to be mixed with other ingredients, as in the case desserts.

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