Rice

5e7c8dd9a4df065d65051151
  • Country Origin: Italy
IMAGE 1- 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. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law.” / IMAGE 2- Ribe Integrale Rice 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 part of rice. Due to its stronger taste in comparison to white rice, it is usually accompanied by other strong taste dishes, not only meat and cheese, but also legumes and vegetables. It can be kept in the fridge for a few days and seasoned freely. Perfect as side dish, in soups and salads.Thanks to this characteristic, it is a classical of good cuisine, and its large grain is ideal for dishes that have to be well bound. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law". / IMAGE 3- Vialone Nano Rice FOR RISOTTOS AND TYPICAL COOKING. Rice Vialone Nano is considered by everybody as the originatorof the finest risotto rice types of Italian production, it clearly distinguishes itself from the other rice tpes for its very large grain, and due to its lenghts it is classified among the middle-sized and not short rice types, despite its rounded shape. Being very versatile, ir is suitable for a wide range of dishes: from very creamy risottos to tasty soups and thick soups. / IMAGE 4- Aromatico Essenza Rice For boiled rice, side-dishes, salads and exotic dishes. 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. This characteristic makes it maybe unique and, in any case, loved and appreciated by anyone tasting it. To better enjoy its characteristics of tastiness and fragrance, it is recommended to eat it with butter or oil and Parmesan cheese or as a side-dish. It is excellent also for the preparation of rice salads. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law.” / IMAGE 5- Rosso Selvaggio Rice Red rice often grows naturally in clay soil. It has a particular aroma and is characterised by its ruby red colour. It has asweet taste, and once cooked, it could be stored in the fridgefor same days. Its cooking time is 40 minutes. "Thanks tothe traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law.” / IMAGE 6- Originario (Tondo) Rice FOR SOUPS, FILLINGS AND DESSERTS Rice belonging to country tradition, the ORIGINARIO has short and round grains, a pearly appearance and above all a high absorption capacity. It is ideal for soups and minestrone, rice with milk, au gratin dishes, fillings, rice cakes, rissoles and filled croquettes. / IMAGE 7- Nerone Rice The Black rice originates from China, but is today cultivated in specific areas of the Po valley in Italy. It is a pleasantly aromatic wholemeal rice that cooks in 40 minutes, releasing a specialaroma somewhere between sandalwood and freshly-cooked bread. Its black colour, is a rare characteristic. According to legend, in the past Chinese farmers cultivated it only for the emperor and his court, it was appreciated it for its nutritional and aphrodisiac properties (also known as forbidden rice). It is delicious boiled and flavoured with oil or butter or used as a side dish for fish or meat. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law.” / IMAGE 8- Arborio Rice A classic for risottos. The rice Arborio is the most typical and widespread 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 classical of good cuisine, and its large grain is ideal for dishes that have to be well bound. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law". / IMAGE 9- Ribe Rice Suitable for every recipe A versatile rice variety, it is perfect for several recipes, from the most elaborate (timbales and salads) to the simplest ones (pilaf, boiled rice, with tomato sauce). It is ideal to prepare dishes where the grains shall be well bound; it adds to the taste of fine dishes, rice salads and soups. / IMAGE 10- Ribe Parboiled Rice THE RICE WHICH DOESN’T OVERCOOK The parboiled rice is the result of a process called parboilization. In practice, the raw rice is washed with hot water, steam cooked, dried with hot hair and husked (the external coating is removed). Thanks to this method, which was invented in the far East in ancient times, the grains turn yellow and, aboveall, they do not become overcooked, staying whole and well separated, and retaining mineral salts and vitamins. Its crystalline grain makes it suitable for risottos and salads.