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.
Parboiled Roma Rice
Superfino Rice Roma – does not overcook
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Originario RiceCommon 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. -
Parboiled riceIt 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. -
Roma RiceSuperfine rice with excellent absorption capacity and a good amylose content, which helps to make the beans more consistent. It is particularly suitable for the preparation of risottos, dry rice and, again, in pan or au gratin. -
Basmati riceContour rice with an intense aroma.
