A variety of superfine rice cultivated in the areas of Vercelli, Novara and Pavia. It is especially ideal for risottos, it can absorb seasonings and release starch during cooking.
A variety of superfine rice. Its name comes from the area of Vercelli where it has been selected. Its large pearly grains increase in volume during cooking up to 5 times their weight.
A variety of superfine rice. Its medium grains rich in starch are ideal for risottos, but above all for broths and rice cakes.
A type of rice with a long tapered grain that cooks in 14 minutes and can be used to prepare any kind of dish.
A type of rice with medium-long grains that cooks in 13-14 minutes; it ensures perfect cooking and it is ideal for timbales and rice cakes.
A type of rice with small and round grains that releases starch during cooking; that is why it is ideal for broths and desserts.
One of the most ancient and finest qualities of rice in the world. We select our Basmati only from India and Pakistan, where the best quality is cultivated.
Its particular smell and its long white grain make it unique.
It belongs to the Indica variety and it comes from the plateaux of Thailand. Its name is Kao Hom Mali, which means “rice with a jasmine aroma”: during cooking it releases a natural aroma of exotic spices and jasmine.
Our rice for sushi belongs to the Japonica family cultivated in Italy. It has small and round grains and it releases a big quantity of starch during cooking. That is why it is sticky and ideal to be pressed to become the base of a perfect sushi.
This variety includes long-grain rice; our Long grain Indica has long flat thin grains and during cooking it increases in volume up to 4 times.
Parboiled is a pre-cooking treatment of the raw material; the processed rice is easier to digest and rich in nutrients and mineral salts.
Highly digestible rice that ensures perfect cooking, it is ideal to prepare any kind of dish.
Camolino is obtained by adding during processing a small quality of edible oil, which makes the product particularly bright.