Arborio Rice Bio

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  Arborio Rice

  Superfine rice with very thick and full-bodied grains, it is ideally suited for risotto, as the high starch content allows a good creaming. It is however indicated in all the recipes, from the most refined risotto, to the salads, to the timbale.

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  Parboiled Roma Rice

  One of the best Italian Superfini which, thanks to the parboiling process, absolutely natural, never overcooks and presents itself with big and good-looking grains in all the recipes, recommended especially in refined risottos, salads and paella preparation.

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  Originario Rice

  Common rice with short and round grain, characterized by pearly appearance and high absorption capacity during cooking. It is indicated, in particular, for soups, desserts, and various other preparations, such as rice and sausage, fillings, croquettes, arancini.

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  Parboiled rice

  It combines the typical qualities of the Fino Ribe with the qualities added by the "parboiling" process, in particular high cooking resistance and well-separated beans. It therefore lends itself to dishes that require a perfect firing seal, or when the time of consumption is deferred with respect to preparation. Excellent for salads, valid in all recipes.

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