The large and consistent Carnaroli grains are wisely stored in a suitable refrigerated temperature for months, this technological process enhances what is already a refined product, making each single grain more structured and consistent. It resists cooking and absorbs the flavors of condiments, enhancing them, ideal for a gourmet risotto.

This rice is considered by the experts to be one of the best varieties of Italian rice. It has long thin grains that become soft after cooking. This variety of rice absorbs condiments and seasoning very easily and is ideal for the preparation of risottos as the grains do not stick to each other.

This Arborio rice is 100% Italian in origin, and is characterised by its large pearly white grain. During cooking the inner part of the grain remains “al dente” while on the surface of the grain the right amount of starch is produced to thicken vegetable soups and make risotto dishes soft and creamy.

This variety of Italian rice has a long history. Its medium sized grains are slightly long and plump. The inner part of the grain is wide and absorbs condiments very easily causing it to increase its volume considerably. It has a very good yield and is ideal in risottos as well as with meat and fish dishes.

A new variety of Italian rice, which is becoming more and more popular both in Italy and abroad thanks to its crystal like compact grains which make it an excellent choice for risotto recipes, rice salads, timbales and fried rice balls.It is so versatile that it can be used with broth, vegetables and traditional soups.

This variety of rice is the result of mixing some carefully selected Italian rice types with an old and unusual variety from China. The result is a rice with an intense exotic aroma and rich taste. It is characterised by its black colour coming from the pigments in the grains themselves. These organoleptic qualities make it an excellent choice to use with fish dishes, caviar, shellfish and vegetable dishes.

Italian rice which is cooked in hot water, then steamed and finally air-dried. This parboiling process gives the rice a golden yellow colour and the grains have a light starchy flavour. This rice is never overcooked and is perfect in rice salads.

With its exotic notes and Italian cultivation, this rice is a real “jewel”. It is called a jewel by the Japanese, creators of sushi, who compare the small, shiny and rounded grains to pearls, which contain delicately sweet notes, with a slight viscosity. Suitable for sushi, also fabulous in poké-bowls.