THE CLASSICS
a sublime selection of certified varieties
VIALONE NANO RICE
• Famous for its ability to absorb toppings and for holds its cooking seal.
• Especially suitable for making grainy risottos.
• Rice variety that keeps it compact.
• Among the best qualities of rice produced in Italy.
Ideal for Pilot Rice
Riso Vialone Nano di origine italiana ammesso nella normativa per la produzione del
ARBORIO RICE
• Synonymous of High Italian Quality.
• Large grains, whose heart remains more raw, while the surface relinquishes that starch that allows to tie soups and to keep risotto rich in sauce.
• Especially suitable for rice arancini, timbales and unique dishes.
Ideal for Freshly-made risotto
CARNAROLI RICE
• Holds cooking better than other varieties.
• Perfect for slow cooking of risotto preparation, because it contains more amylose.
• Called "King of Rices", it belongs to the class of superfino rice.
Ideal for Risotti
RIBE PARBOILED RICE
• Fine-size grain rice
• A particular processing process enriches the grain of the vitamins contained in the husk and gives the amber appearance.
• Cooking fast, but always al dente.
Ideal for Salads
RISO ROMA
Riso Roma has low cooking times, these do not affect anyway its versatility in the kitchen.
It’s a long grain and full-bodied rice, with an optimal capacity to absorb the ingredients.
It can be used for risottos, for white risotto, with pomodoro or other types of sauces and for flans and timbales.
Ideal for flans and timbales
RISO FOR RISOTTI
Riso Nuvola for Risotti is characterized by fine and crystalline grains.
The grains remain well shelled after cooking.
Ideal for preparing risottos.
Ideal for Risotti
Riso Nuvola S.n.c.
Via Gramsci 34,
46033 Castel d'Ario (MN)
OPERATIVE
HEADQUARTERS
Via Battisti, 318/1
Cadè di Roncoferraro (MN)
C.A.P. 46037