Italian rice, cultivated in the most genuine way: Dalla Lomellina and Piedmont a wide range of types to satisfy every need. Certified Italian rice with proven quality. This cereal, which belongs to the family of grasses, is very rich in fiber, vitamins and minerals, to the point of being often qualified not only as a food but also as a natural supplement.
Arborio rice is excellent for risotto with vegetables. In hot seasons it is also appreciated for rice salads or for original risotto with fruit.
Risotto with asparagus and Shiitake, packs of 250g. A classic recipe combined with the excellent taste of Shiitake mushrooms. Cooking: about 16 minutes.
Baldo rice, great for risotto or in summer for a rice salad.
Brown rice is excellent for vegetable preparations. Given the relatively long cooking times, it also adapts well to legume soups.
Long-matured Carnaroli rice is fantastic for risotto and keeps cooking well. The long seasoning also makes it very fragrant and will amaze your guests.
It can be used for various preparations without anything to envy the classic basmati. It is also a simple accompaniment to meat and fish. Suitable both as a side dish and for an excellent rice to be cooked with vegetables.
The pink hostile rice is excellent for risotto with vegetables, but not only. Combined with legumes to create tasty soups or in the hottest periods even cold to color delicious salads of rice.
Riso Ermes is a brown rice and is excellent for risotto with vegetables or vegetable soups.
Riso ai funghi porcini: sfizioso risotto con funghi essiccati, semplice e rapido da cucinare.
The Rice with roses is to be cooked without particular additions of condiments, to fully enjoy the taste of the rose.
Risotto Shiitake and tomato with rosemary: the health properties of the mushroom in an absolutely greedy recipe.
Cooking: about 16 minutes.
Saffron and Shiitake risotto: the health properties of the mushroom in a classic recipe of the region in which they are grown. Cooking: about 16 minutes.