Additional information
Packsize | 12/500 GR |
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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.
Packsize | 12/500 GR |
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Venere black rice marries easily with fish, especially with crustaceans (shrimps from river, shrimps from sea, tropical mazzancolla, etc….). It is sublime with black Caviar or red Caviar, oysters and Champagne.
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.
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.
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.
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.
Brown rice is a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice.