Historical Italian variety: the rice of great risottos and haute cuisine • Limited production • Grown exclusively in the southern part of the province of Novara, a territory where rice grows in abundance • Stone-ground with Hamburg machines • High percentage of starch for an extraordinary creaminess, no need...
Partially processed as was once the custom, suitable for today's eating habits • Semi-wholegrain rice from Piedmontese crops • Delicate processing with partial maintenance, of the outer layers of the grain • Crispy, tasty grain • Natural source of mineral salts: phosphorus, magnesium and manganese • Cooking time the same as...
Ideal for risottos, soups, rice cakes The best-seller rice of Piedmont, the region which can boast the most comprehensive rice tradition, culture and quality in the whole of Europe. Perfect for traditional recipes such as risottos and vegetable soups. Its big grains stay firm and separate...
Ideal for risottos, soups, rice cakes The best-seller rice of Piedmont, the region which can boast the most comprehensive rice tradition, culture and quality in the whole of Europe. Perfect for traditional recipes such as risottos and vegetable soups. Its big grains stay firm and separate...
Ideal for risottos and sophisticated recipes Gourmet rice. With Vialone Nano, this is the top among Italian rice varieties. It has very big grains and a high percentage of amylose, or rice starch, which while cooking is essential to guarantee the correct balance between grain firmness and...
Ideal for risottos Arborio is the name of a town close to Vercelli, set among rivers and rice fields. A land of water giving its name to this rice variety with big grains, which get even bigger whilst cooking. It is the traditional rice used for...
A captivating Oriental scent As soon as you open the rice pack, you are hit by the scent of the East: sweet, spiced, alluring. And with the heat of cooking, the scent gets even more intense and persistent. In Indian language, Basmati means scented, and it won't...