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Without adding further ingredients in just 7 minutes a tasty and refined first course.
Watercolor is a cultivated Carnaroli rice, refined and packed in Italy Tenuta Colombara in the Rondolino family.Classified "Extra" for its quality, yet crude is aged at least one year, then slowly refined with an exclusive method, finally reinstated with his precious gem, and vacuum packed in cans.
extremely versatile rice: in risottos and soups, boiled, in salads, pies and cakes for, and, thanks to the poor and stickiness to the remarkable consistency can be used in a similar way to the pasta (boiling, draining and adding the sauce prepared separately).
Authentic Carnaroli rice, dried at low temperature. The rice fields of the San Massimo reserve in the Ticino Park are irrigated with pure spring water, rich in natural organic substances that improve the characteristic qualities of Carnaroli, cultivated in purity.
For an excellent thick and creamy risotto. From cultivation of certified seeds 100% Vialone.
Selection of the beans and craftsmanship to guarantee you a superior quality for "Gli Aironi". The stone husking preserves the original nutritional properties and allows you to have a grain with greater taste and a better cooking resistance. Arborio rice is a versatile variety with a large size that increases in volume when cooked.
Full aromatic, very fragrant rice, purifies with an extra-virgin olive oil as a seasoning.
Italian historical variety, excellent for soups and rice in broth.
The Arborio quality can be summed up in one word: timeless! Rice from the large grain is ideal for risotto tradition.
Balilla round rice is a traditional Italian variety, one of the most classic. It is recommended for soups, arancini and supplì. Maybe not everyone knows that ... it's great for preparing sushi! Organic cultivation rice.
With good sealing the cooking is suitable for all dishes of traditional Italian cuisine, although his main vocation is the risotto.
A must in professional kitchens! Historic rice for traditional Piedmontese risottos. It is appreciated for its magnificent cooking resistance, with grains still shelled when serving. Also excellent boiled and for salads.
Carnaroli rice chosen by the best chefs for their starred risotto. It absorbs the sauce with grace during cooking and releases its starch, enriching the dish with creaminess. Purest expression of the biodiversity of the local Ticino Park reserve.
Perfect rice for cold dishes and crunchy recipes.