VarietiesFrom the rice fields to the plate,
discover the most popular varieties.
Carnaroli
Risotto is the typical and exclusive cooking method of Italian cuisine that has become a staple all over the world. Its consistency varies according to regional tastes, but its preparation never changes: after sautéing briefly, it is necessary to add hot broth. Another secret is to choose the right varieties: Carnaroli. Thanks to its high starch content, this variety doesn't overcook and the grain doesn't fall apart.
Compact and light, soft but firm in the kitchen, intact but enveloped by the sauce, it really is the protagonist in risottos.
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Ronaldo
As the name suggests, this grain has exceptional characteristics and qualities and is extremely well adapted to the climate of the Sado Valley. With particular characteristics, such as an average size of 6mm and a rate of broken grains (less than 0.5%), it releases the ideal amount of starch while maintaining its texture and consistency. With white, short and fat grains, cooked rice has an independent but creamy and velvety sauce. This type of rice is perfect for creamy rice recipes.
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Ronaldo Bio
With the same characteristics as the Prodi certified variety, this option is biologically produced, i.e. grown in accordance with the best environmental practices, with a high level of biodiversity and the preservation of natural resources. The size of this grain is on average 6mm and it has a very low percentage of broken grains (less than 0.5%). It releases the ideal amount of starch, retaining its texture and firmness. With white, short and fat grains, cooked rice has an independent but creamy and velvety sauce. This type of rice is perfect for creamy rice recipes.
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Teti
Variety of excellence. This type of "Japonica" rice is characterized by its high productivity and industrial yield. Crystal clear and ideal for dishes that impress with their appearance. It takes 16 minutes to cook this soft, gummy rice to perfection. Its characteristics make it absorb the aromas and flavors of the spices and ingredients with which it is cooked.
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Corimbo
This variety of loose, long, cold-resistant white "needle" rice is well known for its elegance and versatility in all recipes. It takes 14 minutes to cook this extremely vigorous rice, and each batch is cultivated and numbered to ensure that each grain has the same physical and cooking characteristics. Larger than 7 mm and with a low gluten content, its high vitreousness makes it an excellent choice for fried or steamed rice dishes.
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Euro
This premium rice has a round, plump and short grain, perfect for sophisticated recipes that require a large amount of sauce.
By releasing the starch, this rice allows you to create creamy recipes with its firm berries that retain their texture.
Bomba
Bomba rice is considered one of the best rice varieties in the world by chefs. It has short, pearly grains. Its size is equivalent to that of round grain rice, sometimes smaller, but Bomba rice doubles in size when cooked. Its main characteristic is its great ability to absorb flavors and aromas, and when cooked, it remains al dente, loose and whole. Its connection with the different aromas and flavors of the Mediterranean make it a typical rice for dishes from this region, especially PAELLA.
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Selénio
It's a round, crystalline rice with a high starch content that loosens during cooking, making it highly colossal and ideal for preparing sushi. Selenium, thanks to its low amylose content and the shape of its grain, lends itself to the preparation of desserts, soups, chowders and timbales, but it is above all in oriental and fusion cuisine that it finds its greatest value. It has a cooking time of approximately 16 minutes.
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