Traditional rices

Carnaroli Rice

Carnaroli rice is considered one of the best Italian rices. It has good qualities for all types of preparation, which make it ideal for sophisticated risottos and speciality and regional dishes. It can also be served with various other foods to bring out their flavours.

Baldo Rice

Baldo rice is an “emerging” rice and amongst the best in Italy. It is extremely versatile and holds up well to all types of preparation. It is ideal for risottos, as are the other crystal structure rices, and is also good in salads. The grain is nicely compact and, as all other white rices, it should be served al dente.

Arborio Rice

Arborio rice has extremely large grains and is the best-loved in Italy. During boiling, the heat penetrates the external layer first, whilst the nucleus, which is rich in starch, keeps its bite. It is mainly used for risottos: the high starch content allows it to become deliciously creamy.

Vialone Nano Rice

Vialone Nano is an excellent rice which absorbs condiments and withstands boiling well. It is more suitable for risottos than for soups. It is the perfect accompaniment to traditional Italian flavours, meaning it can be used in a variety of dishes. With a little love, it can also be used for very tasty dishes made with simple ingredients.

Parboiled Rice

Parboiled rice undergoes a particular process, which helps to obtain nutritional values almost equal to wholemeal rice. Thanks to this technique, parboiled rice has reduced cooking times and it does not overcook, an ideal characteristic for the creation of fast recipes and for refrigeration.



Special rices


Reperso is a new variety of rice resulting from 10 years of research and five years of field experimentation. It cannot be compared with any other variety of rice and as such has been proven to be “Unclassifiable”. From the plant to the grain, Reperso proves to be unique and superior to all others. All regulatory authorities have certified and recognized the peculiarities of Reperso and have labeled it as new and unique.

Brown rice

Brown rice is so called because of its production method in which only the outer sheath is removed leaving the layers underneath; because of this, it is full of proteins, fibre and minerals which are beneficial to humans. It boils in approximately 45 minutes and is excellent when flavoured for a few minutes with a sauce or vegetables. It can be eaten hot or as an accompaniment to cold dishes.

Thaybonnet rice

Thaibonnet rice is characterised by its crystal structure and the length of the grain. It is particularly suited for steaming, for tasty salads and as an accompaniment to exotic dishes.

Venere rice

Originally from China, this rice was cultivated exclusively for the Emperor and the Imperial court. Because of its ebony colour and slender shape, Venere rice is a new kind of brown rice characterised by its black pericarp and its high nutritional value. In 45 minutes, you can create “Imperial” dishes which, more than just being highly decorative, provide vitamins and minerals which are essential for keeping us young.

Red rice

Red rice owes its name to the completely natural ruby red of the grains. Red rice is a type of wholegrain rice which is highly nutritional. It is good for decorating and tantalising the palate without neglecting our physical needs.