Rice

The main feature of our rice is its high quality. The grain is uniform both in size and in other characteristics such as the “pearl”, the absence of damaged, incomplete or “chalky” grains. This is possible thanks to the selection of all our paddy rice before cropping, during which only the best, largest and perfectly formed grains are chosen. This is the only way to obtain grains that maintain the same consistency both during and after cooking.

Carnaroli rice

Carnaroli

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).

Weight
1 Kg
Cook in
16 minutes
Useful for
  • Risotti icon
    Risotti

Semi-milled Carnaroli rice

Semi

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).

Weight
1 kg
Cook in
19 minutes
Useful for
  • Risotti icon
    Risotti

Brown Carnaroli rice

Carna-int

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.

Weight
1 Kg
Cook in
35/40 minutes
Useful for
  • Salads icon
    Salads
  • Soups icon
    Soups

Originario rice

Originrio

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.

Weight
1 Kg
Cook in
11 minutes
Useful for
  • Soups icon
    Soups
  • Desserts icon
    Desserts
  • Sushi icon
    Sushi

Brown Originario rice

Orig-int

Brown Originario 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. Thanks to its small grain, cooking times are reduced compared to other brown rice: boil it in plenty of water for 20/25 minutes. Once boiled, it can also be used to enrich hot or cold soups.

Weight
1 Kg
Cook in
20/25 minutes
Useful for
  • Salads icon
    Salads
  • Soups icon
    Soups

Roma rice

Roma

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.

Weight
1 Kg
Cook in
14 minutes
Useful for
  • Risotti icon
    Risotti
  • Street food icon
    Street food

Aromatic Apollo rice

Lungob

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.

Weight
1 Kg
Cook in
11 minutes
Useful for
  • Salads icon
    Salads

Bomba rice

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.

Weight
1 kg
Cook in
18 minutes
Useful for
  • Paella

Black Venere rice

Venere

Venere is a naturally black, aromatic and brown rice. Its ebony color derives from the anthocyanins, that are antioxidants contained in the external part of the grain. This characteristic, together with the nutritional properties typical of brown rice, makes it a complete and digestible smartfood. Its natural aroma reminds the freshly baked bread; it goes well with fish and shellfish, but also with white meats and fresh vegetables. Cook it with plenty of water for 35/40 minutes. Once boiled, you can stir-fry it or serve it cold in salads, or add it in hot and cold soups.

Weight
500 gr
Cook in
35/40 minutes
Useful for
  • Salads icon
    Salads
  • Soups icon
    Soups

Ermes red rice

Ermes

Ermes is a naturally red, aromatic and brown rice. Its orange color derives from the anthocyanins, antioxidants contained in the external part of the grain. This characteristic, together with the nutritional properties typical of brown rice, makes it a real “smartfood”, complete and digestible. Its delicate and vegetal aroma reminds green tea and white pepper; it is ideal for light vegetable dishes. It is cooked in plenty of water for 30/35 minutes. Once boiled, you can stir-fry it or serve it cold in salads, but also added in hot or cold soups.

Weight
500 gr
Cook in
30/35 minutes
Useful for
  • Salads icon
    Salads
  • Soups icon
    Soups