Risotto with Bell Pepper 'Corno di Bue di Carmagnola' and ginger

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.

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.

Mixture of rice with pieces of Violet Albenga Asparagus . Unmistakable, for the medium-large shoots and the intense violet color that gradually fades down towards the base, the Violet Albenga Asparagus is a unique variety in the world. Devoid of the fibrous typical of other asparagus, in the mouth it is soft and buttery. The most suitable preparations to highlight its characteristics are the delicate ones such as risotto.

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.

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.

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.

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.

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.

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.

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.

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.