Risotti Rice

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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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  Roma Rice

  Superfine 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.

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  Arborio Rice Bio

  Rice from organic farming.

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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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