Carnaroli rice packed with naturally dried asparagus with a few simple ingredients ready to prepare a tasty risotto. Pour into a saucepan and toast with a drop of extra virgin olive oil. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir in butter and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).
Carnaroli rice packed with naturally dried aromatic herbs such as borage, costmary, basil, parsley, marjoram and oregano. Pour into a saucepan and toast with a drop of extra virgin olive oil. Add broth and cook for 16 minutes. Once cooked, turn off the heat, adjust the salt and stir in butter and Parmigiano Reggiano cheese. Available in packs of 250 gr (serves 2/3 persons) or glass jar of 400 gr (serves 4/5 persons).
Obtained by grinding the old variety of Marano corn in an old stone mill. This type of maize has small cobs, with orange-red kernels that produce a vitreous flour, rich in protein and with an intense yellow colour. The taste is that of a particularly tasty polenta. It is also indicated for the preparation of bread and biscuits.
Naturally gluten-free.
Obtained from the stone grinding of organic buckwheat, this whole-wheat flour is perfect to prepare typical dishes such as polenta taragna and pizzoccheri (buckwheat tagliatelle). Rich in fiber, it has a marked and rustic flavor, which makes it ideal for preparing various types of pasta and crespelle, such as the Breton “crepes” served with cheese, eggs or ham.
Naturally gluten-free.