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GLI’AIRONI, FOG SMOKED CARNAROLI RICE
Carnaroli is considered the “king of rices” it Italy, for its superior texture, large grains, and sweet flavor. FOG Smoked Carnaroli by Gli Aironi is smoked with cherry wood for 14 hours resulting in a rice with soft woody notes. Use in classic risotto recipes for a delicately smokey flavor, or simply boil in salted water, drizzle with extra virgin olive oil, and serve with meat, fish or vegetables.
For the past five generations, Gli Aironi has focused on improving farming conditions in the Vercelli region of northern Italy, implementing less invasive agriculture and restoring the local ecosystem. Their rice is minimally processed, retaining part of the germ where protein and vitamins A, D, E, and K are present. This is impossible with industrial processing methods, which cannot guarantee the retention of nutrients. The company constantly seeks perfection, assisted by food scientist Michele Perinotti, and has led international chefs (including Jamie Oliver) to choose Gli Aironi rice.
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CARNAROLI RICE, ACQUERELLO, 20/250G
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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CARNAROLI RICE, ACQUERELLO, 12/500 G
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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CARNAROLI RICE, ACQUERELLO, 4/2.5 KG
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
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ROSE BRAND, THAI RICE, JASMINE
Thai jasmine rice is recognized around the world as having the finest quality–it’s Thailand’s principle export product. Jasmine rice was developed years ago in Thailand. The agricultural name is Khao Dawk Mali 105, rice with a distinctive jasmine scent, also known locally as Khao Hom Mali. Very aromatic and fresh, all of our jasmine rice has a fantastic aroma, consistency, and we regard this as the best Thai jasmine rice exported from Thailand.
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SIX GRAIN MEDLEY RICE
Gourmet Valley specialty rices are a wide variety of nutritious rices grown throughout the world. Cleaned and packed in California’s Central Valley, these delicious healthful rices include Extra Fancy 100% wild rice, and delicious blends of wild rice, brown rice, and basmati. 6-Grain medley combines three beautiful and delicious rices with hull less barley, rye berries and black and purple barley. Ingredients: Short Grain Brown Rice, Hulless Barley, French Red Rice, Rye Berries, Black/Purple Barley, Black China/Japonica Rice.
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BERETTA, CARNAROLE RISOTTO
Carnaroli rice is grown in the Piedmont and Lombardy regions of northwest Italy. A short grain, plump Italian white rice, Carnaroli is considered one of the best rices to use in risotto. Carnaroli has a larger grain than the other Italian white rice varieties, but still cooks to a creamy texture with a firm body. Widely considered the finest of the risottos rice varieties, carnaroli has been nicknamed the caviar of rice. It is slightly more sensitive with regard to cooking time and can absorb large amounts of liquid, but carnaroli’s creamy texture and improved flavor keep it a favorite for chefs everywhere risotto is popular.
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PRINCIPATO LUCIDIO, CARNAROLE
Considered the king or beluga of Italian rice varietals, carnaroli kernels are the largest of the Italian rice. This large oval grain contains an even higher concentration of starch resulting in superior texture and velvety smooth risotto. Because of this high starch content and the longer shape of the grain, it holds its shape better when cooked. Preferred by most chefs in Piemonte, and now by many sophisticated chefs in the US, when making a risotto where the rice is the star, such as Risotto with Champagne or Risotto with Prosciutto and Mascarpone. The low yields and less hardy nature of Carnaroli make it much sought-after.
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WILD RICE MINN CULTIVATED
Gourmet Valley Extra Fancy Wild Rice is a natural food with no additives or preservatives. High in protein and fiber, while low in fat, wild rice is an excellent, healthful accompaniment to all kinds of dishes; meats, fish, poultry, vegetable plates, soups and more. The distinctive nut-like flavor and firm but tender texture makes Gourmet Valley Wild Rice an elegant addition to any meal.
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RISO NERO VENERE (BLACK ARBORIO)
Nero Venere is a natural black ebony rice partly milled, with a minimum milling to preserve all its nutritional principles. It is very rich in minerals such as micro elements Iron, Zinc, Selenium, Calcium and Manganese for the basic metabolism of the human vitamins.
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BERRETA SUPERFINO ARBORIO RICE
Superfino Arborio rice is the most popular rice used in the preparation of Risotto dishes because it’s increased starch lends this classic rice dish its requisite creamy texture. Arborio rice, the high-starch kernels of this Italian-grown grain, are shorter and fatter than any other short-grain rice. – Product of Italy.
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BERETTA, SUPERFINO ARBORIO RICE
Arborio, the best known superfino variety of Italian rice, traditionally forms the basis of risotto. Its high starch content is released in the slow cooking process, creating a creamy, butter-like consistency. Arborio grains are round and fat with a pearly-looking sheen. Like other rices, Arborio is a member of the grass family.
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SCOTTI, SUPERFINO ARBORIO
Superfino Arborio rice is the most popular rice used in the preparation of Risotto dishes because its increased starch lends this classic rice dish its requisite creamy texture. Arborio rice, the high-starch kernels of this Italian-grown grain, are shorter and fatter than any other short-grain rice. – Product of Italy. Cooking time 17- 18 minutes.
