Risotti Rice

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  Parboiled Whole Rice

  In this rice, to the qualities added by the process of "parboiling", there is a good part of the substances originally contained in the paddy rice and from the nutritional point of view it is an excellent food.

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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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• 
  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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  Basmati rice

  Contour rice with an intense aroma.

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