11 other products in the same category:
Real Carnaroli Rice selected purely for authentic risotto. It has toast a little. Careful and light processing has allowed to retain the most internal layers of the disease.
The grain grows very much in baking, creating the right harmony between texture and creaminess that is found in authentic risotto. A workmanship that respects the times of nature.
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.
Roma rice is a variety of rice with large grains and a high amount of starch.
For an excellent thick and creamy risotto. From cultivation of certified seeds 100% Vialone.
Handcrafted Italian Carnaroli rice. The stone husking does not stress the grain and allows to maintain the best original qualities of the rice, taste and cooking resistance. Carnaroli rice is the classic rice for traditional Italian risotto.
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.
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.
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).
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.
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.