THE TYPICAL VIALONE NANO VARIETY GROWN IN THE TERRITORY OF VERONA Ideal for making creamy risotto since it releases an abundant amount of starch during cooking

A RICE GRAIN RICH IN STARCH  Arborio Rice together with Vialone Nano and Carnaroli Rice is considered one of the best Italian varieties of rice. Ideal for risotto and rice soups, it releases a lot of starch.

FROM WELL RESTED LANDS, A GENUINE RICE Ideal for creamy risotto since it releases an abundant amount of starch during cooking.

THE TYPICAL VIALONE NANO VARIETY GROWN IN THE TERRITORY OF VERONA Ideal for making creamy risotto since it releases an abundant amount of starch during cooking

A TASTY GRAIN, RICH IN FIBER. Ideal for making grainy and tasty risotto, paella and pilaf cooking.

A VERY TASTEFULL GRAIN, MAINTAINS ALL ITS FIBER   Ideal for soups, rice salads, rice pies and vegetarian risottos.

DRIED SLOWLY and NATURALLY UNDER THE SUN FOR TWO WEEKS  According ancient farming procedures which lend grain more compactness and firmness. Ideal for creamy and/or grainy flavoursome risotto.

WHOLEGRAIN AND AROMATIC, WITH AN INTENSE AROMA A pure black coloured wholegrain rice, rich in fibre, nutrients and antioxidants. Ideal for the preparation of timbales, sides and mainly dishes based on vegetables and fish.