Traditional Line
ARBORIO
It ‘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.CARNAROLI
Due 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.BIOLOGICO / ORGANIC
The 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.TASTE OFFER (long grain)
It is among the most aromatic rices (basmati type)TASTE OFFER (Large grain)
Due 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.GANGE o THAIBONNET
It is among the most aromatic rices (basmati type)IINTEGRALE
It’s recognized as a nutritionally complete food. The proteins in this quality of rice are, between cereals, the most digestible.KARNAK
Grain rice, rich in amylose, substance that makes the grain more consistent. Characteristics similar to the quality of the Carnaroli.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.