Arborio rice, a pearly-looking, round, fat, Italian white rice.

It is named after the town of Arborio, Italy (in the Po Valley) where it is grown. Cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety.

They are often used in the dish Risotto. thanks to its plumpness and the way it maintains a good shape during cooking.

It is particularly recommended for dry rice and “mantecati” dishes.

Variety: Japonica
Category (Italian classification): Superfino
Category (UE classification): Long Grain “A”

Ingredients:
rice.

Shelf life: 26 months.

NUTRITION VALUES
for 100 gr. of product