Nowadays Italian rice is widely used in international gastronomy. Italy, thanks to the quality of the crops, is the best producer of risotto rice. Anyway, rice does undergo a number of processes in order to be edible.
Then this cereal can be used to prepare a lot of rice recipes: appetizers and first courses such as the famous Risotto and soups, rice salads… All these dishes are possible thanks to many rice varieties with different characteristics of the grain such as length, width, thickness, shape, weight and consistency determine the behaviour in cooking and in the culinary performance of each type.
A tender rice is suitable for broths and soups, conversely, a hard rice and is suitable for salads and baked dishes. Choose your rice and have a nice cooking!
An old farmhouse built in the 16th century and still today producing rice, Cascina Canta, run by the Francese family, in 2013 was nominated the trustee of the Maratelli rice seed by the Italian Ministry of Agriculture. Present at Expo 2015 and reviewed in various magazines thanks to the excellent Italian rice, today is considered a small farming gem, producing mainly white rice, where are that still used antique wooden machinery, thus preserving the quality of the rice.
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