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Carnaroli rice is considered the rice for risotto par excellence and it is especially used by great chefs. It has an excellent cooking resistance thanks to its large and consistent grain: you get the best by toasting it in a pot before adding the hot broth and other ingredients. The white central pearl absorbs the seasonings in the best way, for unrivalled flavour and an outstanding result. A tip for a creamy risotto? When the flame is off, add a knob of butter or a drizzle of extra virgin olive oil, together with grated Parmigiano Reggiano cheese. You will get a perfect creamy risotto “all’onda” (that is with wave effect).

Semi-milled Carnaroli rice is a not completely bleached rice. It is a perfect compromise between white rice and brown rice. Since it undergoes fewer processing steps, it retains more organoleptic properties and is tastier than white rice. It also guarantees excellent cooking resistance, taking a few minutes longer in the pot. A tip for a creamy risotto: when the flame is off, add a knob of butter or a drizzle of extra virgin olive oil, together with grated Parmigiano Reggiano cheese. The result is a perfectly creamy risotto “all’onda” (that is with wave effect).

Brown Carnaroli rice has only a first processing step, keeping intact the nutritional properties of the rice. Rich in fiber, vegetable lipids and mineral salts, brown rice preserves its germ, that is a noble part of the grain. Brown rice is a healthy food, excellent in combination with vegetables, meat and fish, but also just seasoned with a drizzle of oil and Parmigiano Reggiano cheese. Because of its large grain, it takes a long time to cook: boil it in plenty of water for 35/40 minutes. Once boiled, it can also be used for hot or cold soups.

Originario rice has got a small, round grain. Quick cooking times make it ideal for broth preparations, such as traditional and creamy soups.
The high release of starch in cooking has a natural thickening function, so Originario rice is also ideal for desserts such as cakes and creams.
Thanks to its natural stickiness, it is excellent to prepare sushi: it is necessary to wash the rice for 3/4 times when it’s still raw, then cook it and let it consume its water. In this way, the rice keeps the grains compact and shiny even after cooking.

Roma is one of the most popular and widespread rices, perhaps thanks to its name that recalls the Italy’s capital city. A historical rice that dates back to the Sixties, traditionally used for risotto thanks to its large and pearly grain. It has a good cooking resistance; it is also excellent for recipes that require a double preparation, such as timballi and sartù of rice, which are cooked in a pot with water or broth before being passed in the oven. Thanks to its natural stickiness it is also perfect to prepare Sicilian arancini and Roman supplì, because the kernels keep compact between them.

Apollo is an Italian aromatic rice. The long slender grain, the intense and floral aroma has some reminiscence of exotic rice, like the Indian Basmati and the Thai Jasmine, even if this rice is cultivated exclusively in Italy. It is used for several recipes: it can be served cold in rice salads or hot as a side dish, combined with meat or fish. Its delicious scent recalls jasmine and white flowers, for this reason it is perfect even with a simple drizzle of extra virgin olive oil and grated Parmigiano Reggiano cheese.

Bomba rice is one of the oldest and most valued varieties in Spain. Its pearly white grains and a rather rounded appearance makes it also called “round” because of its shape. The seed we have used for its cultivation comes from Spain from a guaranteed selection. It is, in fact, a certified Spanish rice but cultivated in Italy, in our company. It is considered to be the par excellence rice for the preparation of paella thanks to its great capacity to absorb flavours, but at the same time it is very resistant to cooking. After about 18 minutes the rice is cooked but maintains a fairly compact consistency, grains remain well separated and not sticky.