Arborio Rice

Available Category: Arborio Rice: It takes its name from the town near Vercelli in which originated in 1946 the derivation from Vialone. Among the Italian rice is the one that has the largest grains. For this reason it’s necessary some particular measure to do the “mantecatura” and to have a good inside cooking and an homogeneous surface. It’s the most widely known variety for risotto. Features: 1) Appearance - Superfino rice, very large grain (3-4 mm) long more than 7 mm with a round shape, with pressed sides and a tooth well marked. 2) Color - White for the presence of an extended Central pearl occupying almost the entire grain. Absence of strip.