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CARNAROLI FOR FINE RISOTTOS AND EXCLUSIVE CUISINE The Carnaroli rice boasts special gastronomic attitudes for a guaranteed, perfectly cooked risotto. This makes it an excellent rice variety, particularly appreciated by great chefs.
Its grains remain perfect and well separated.
ARBORIO A CLASSIC FOR RISOTTOS The Arborio rice is the most typical and popular Italian rice for risottos; its grains are
also the largest among all the rice varieties grown in Italy. Thanks to this characteristic, it is a classic of good cuisine.
BROWN RICE, HALF BROWN RICE, ROUND BROWN RICE RICH IN FIBRES Brown rice is a basic element of natural cooking, its grains preserve the complete germ as well as the bran (the coat), being the most nutritive parts of rice. Perfect as
side dish, in soups and salads.
VIALONE NANO FOR RISOTTOS AND TYPICAL COOKING Rice Vialone Nano is considered by everybody as the originator of the finest risotto rice types of Italian production; it clearly distinguishes itself from the other rice types for its very large grain, and due to its length it is classified among the middle-sized and not short rice types, despite its rounded shape.
NERONE Originates from China, but is nowadays cultivated in Italy also. It is a pleasantly aromatic wholemeal. Its
black colour is a rare characteristic. According to legend, in the olden days Chinese farmers cultivated it only for the
Emperor (also known as forbidden rice).
WILD RED RICE THE RED GRAIN, PLEASANTLY AROMATIC RICE Red rice often grows naturally in clay soil. It has a
particularly fragrant aroma and is characterised by its ruby red colour. It is a wholemeal rice, it has a sweet taste,
and It is excellent pan-fried with vegetables, spices and condiments.
ESSENZA RICE THE ITALIAN AROMATIC RICE Obtained from the combination between a Thai rice variety and Pakistani
basmati, the Essenza rice, which is now grown also in Italy, is an aromatic rice variety releasing a natural aroma that
can be smelled already in the fields during the ripening cycle and is similar to the fragrance of just-baked bread.
BALDO RICE This is a rice variety with large and long grains, with an excellent absorption capacity and a high content
of amylose that contributes to make the grains more compact. It allows to obtain well-creamed, tasty and soft
risottos. It is excellent for typical regional dishes.