This is a very ancient rice variety, that we recovered in purity. Thanks to its organoleptic characteristics, it is very suitable for risotto because it combines excellent cooking resistance with a remarkable aptitude for the absorption of seasonings.
This black rice has a refined taste and fragrance, ideal for simple or fine dishes.
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.
This paddy rice is subjected to a soft processing (artisanal stone husking) that guarantees a light hulling of the grain, keeping the nutrients present in the outside, responsible for the taste and resistance to the cooking of rice.
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.
The Venus black rice owes its color to natural pigments, produced by the plant itself. For its nutritional characteristics and its particular perfumes, in ancient China, it was called the "Rice of the Emperors". The light refining keeps its nutritional characteristics intact and is suitable for feeding children, Elderly and sportsmen. Cooking exudes an aroma of sandalwood and bread. The bean, very small, retains its consistency.
Rice mixture with dehydrated vegetal pieces. Once cooked: uniform, pearly, grainy and with the characteristic taste of porcini mushrooms. Being a preparation for risotto it is dry, not soupy. No extraneous notes.
Rice mixture with dehydrated vegetal pieces. Once cooked: uniform, pearly, grainy and with the characteristic taste of Pecorino cheese. Being a preparation for risotto it is dry, not soupy. No extraneous notes.
Rice mixture with dehydrated vegetal pieces. Once cooked: uniform, pearly, grainy and with the characteristic taste chickpeas and bacon. Being a preparation for risotto it is dry, not soupy. No extraneous notes.
Rice mixture with dehydrated vegetal pieces. Once cooked: uniform, pearly, grainy and with the characteristic taste of bell peppers and ginger. Being a preparation for risotto it is dry, not soupy. No extraneous notes.