Project Description
ARBORIO
RICE 5 KG
Italian Rice for Risotto
From the name of the town near Vercelli where it originated in 1967, an icon of quality Italian rice, with a grain larger than other varieties and a high starch content.
IT’S SPECIAL BECAUSE:
It’s difficult to miss a recipe, even for those who are not a chef
COOKING TIME:
15-18 minutes.
HOW TO USE:
The ideal rice for risotto:
it has large grains and pearls that
increase in volume during
cooking, releasing the starch and
making the risot to super creamy.
LIVE BETTER WITH TASTE:
The health benefits of rice derive from its easily assimilable carbohydrates, its noble proteins and the absence of allergens that can cause annoying reactions.
THE NUTRITIONIST RECOMMENDS.
Rice carbohydrates are easily assimilated because, being organized in much smaller grains than those of other cereals, your stomach digests them immediately and transforms them into prompt energy.
#INAIDOFSUSTAINABILITY
– It supports the Italian rice supply chain through the “We are all rice grains” project
– Produced with a lowered environmental impact: we recycle production waste and convert it into the energy we use in our plant, reducing CO2 emissions
TECHNICAL DETAILS
INGREDIENTS
Long Grain Arborio Rice
ALLERGENICS
None
BEST BEFORE DATE
20 months after production date
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING #ITALIANRISOTTO
Arborio Rice risotto
with asparagus lemon & parmesan
An elegant and surprising risotto where the sweetness of strawberries meets the fragrance of white wine. A perfect dish to impress with refinement and unexpected flavors.
#VENERERICE
RISO VENERE
WITH CURRY CHICKEN
A culinary experience without equal for the most demanding palates!
#CREATIVECOOKING
ARBORIO RICE WITH ZUCCHINI
AND FRESH GOAT CHESSE
This recipe is perfect for a warm evening, combining the fresh flavors of zucchini with the creamy richness of goat cheese.
#CREATIVECOOKING
Oshi Palov
Tajikistan
Known as the “king of meals”, Palov employs vegetables, rice, meat and spices, and there are up to 200 varieties. The importance of this dish for the Tajik communities is summarized in the popular saying: “If you eat Oshi Palov at someone’s house, you have to respect him/her for 40 years.” Groups of men or women prepare it either in their home or in the tea houses, while they socialize, play music or sing. The knowledge bound to the practice is handed down from generation to generation in families and cooking schools.
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