We took our best Carnaroli rice and smoked it with cherry wood for 14 hours to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.
The most common rice in Italy, has very large grains and is rich in amylopectin that give it good cooking qualities and an excellent binding. Recommended for 'arancini', fillings and desserts.
This paddy rice is subjected to a soft processing (artisanal stone husking) that guarantees a light hulling of the grain, keeping the nutrients present on the outside, responsible for the taste and resistance to the cooking of rice.
This Red rice comes from the selection of particular rice strains. Its red color is naturally produced by the plant. Due to its nutritional characteristics it can be included in the diet of children, the elderly and sportsmen. Its coloring makes it suitable to unleash, in the kitchen, the imagination in the preparation of soups, timbales, side dishes and salads. A little secret for great results? Red rice, thanks to its light refining, is comparable to brown rice, therefore the cooking must be slow and prolonged. Great with fish sauces.
We took our best Carnaroli rice and smoked it with cherry wood for 14 hours, to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.