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The Italian aromatic rise for excellence, and great alternative to Basmati rice; long and tapered, characterized by the gene of aromaticity with particular and different notes which depend on the Italian climate.

Born from the natural crossing between rice Venere and rice Indica with high starch content. It is a whole wheat rice pigmented with a brick red colour characterized by an intense presence of anthocyanins and an aroma that makes it the only Italian aromatic red rice.

Our risotto rice originally from Lomellina; the grain possesses similar features as other rice alike, like, for example, the Arborio or the Carnaroli, with a very extended pearl which gives a perfect whisk to the realized dishes, together with great softness, but crunchy inside at the same time. Perfect rice for the most challenging seasoning.

Created by a group of Italian seed farmers, SA.PI.SE., in 1997 by crossing a black Asian rice and an Italian rice; grown exclusively with a supply chain contract, it is the only Italian rice certified by an important control body.

It is a very suitable variety to produce risotto, due its elevated capacity to absorb the seasoning. It is different from the more common Arborio rice for the greater quantity of starch, harder consistency and longer grain. The Carnaroli rice has a great resistance to the cooking, as it presents higher amount of amylose. It belongs to the category of “superfine” rice, and it is often referred to as “King of Rice”.