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BOMBA RICE
It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.
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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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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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CARNAROLI RICE, ACQUERELLO, 6/1 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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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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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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BAMBOO RICE
Our Bamboo rice is an all-natural, short-grain Asian white rice that has been infused with bamboo juice, giving it extra moisture, a slight jasmine green tea taste and a gorgeous jade green color. After it is cooked, bamboo rice is usually moist and sticky, but still light and fluffy, making it a perfect choice for sushi as well as risotto and dessert puddings. While rice is often an unnoticed part of a meal, this exotic, hard-to-find rice takes center stage because of its striking, bright green color, fragrant aroma and delicate, herbal taste. One cup dry yields 2 cups cooked.
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BROWN RICE
Brown rice is a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice.
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DASCA, VALENCIAN PAELLA RICE
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.
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NATURAL RED RICE (WEHANI)
Long Grain Red Rice is considered an aromatic rice. It is a terra cotta colored rice that splits slightly when cooked. It resembles cooked wild rice and has an aroma reminiscent of popcorn. Long Grain Red Rice is related to basmati rice. Product of USA. Basic Prep: Rinse 1 cup of rice well. Cover with 3 cups of water. Bring to a boil, reduce heat & simmer, covered 45-50 minutes. Drain off excess water. The rice will burst when tender. Six ounces dry yields 3 cups cooked.
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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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SWEET BLACK THAI RICE
Also known as purple sticky rice or black sticky rice, is a very attractive, deep purple color when cooked. It adds unique color and exotic taste to any meal. Typically, Thai black sweet rice is served as a dessert, topped with sweet coconut milk.
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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.
