Rice & Risotto
Riso Ferron - Carnaroli
In 1945 Carnaroli rice originated from the crossing of the varieties Vialone and Lencino and is now regarded as the best rice in Italy. The long, compact grains are large and keep during the 20 minutes cooking time its bite. Since it is not so sticky, this Riso Ferron rice is also suitable for salads.
Details| Riso Ferron | ||
| Carnaroli 500g | 10 x 500g | Art. 1963 |
| Carnaroli 1000g | 4 x 1000g | Art. 1964 |
Riso Ferron - Vialone Nano
White, round grain rice from Riso Ferron which looses while cooking quite a lot of starch and is therefore unsurpassable for creamy risotto creations. It Italy, they are called "all'onda", liquid like a wave. The rice connects with the ingredients, but still remains firm to the bite.
Details| Riso Ferron | ||
| Vialone Nano 500g | 10 x 500g | Art. 1965 |
| Vialone Nano 1000g | 4 x 1000g | Art. 1966 |
Riso Ferron - Speciality Rice
Riso Ferron would not be Riso Ferron if it did not waylay, besides the popular varieties, with specialty rice. The black Riso Venere and the red Riso Integrale refine the entire product line which includes thus two speciality rice in an attractive packaging.
Details| Riso Ferron | ||
| Riso Venere - black rice | 16 x 500g | Art. 1967 |
| Riso Rosso Ermes - red rice | 16 x 500g | Art. 1968 |