One of the greats of Italian cuisine, easy to eat all through the year with seasonal produce. Here proposed with asparagus by Tenuta Margherita, cultivating rice in Piedmont for over a century. This recipe is easy to prepare.
A red-grained rice. With the shape of a long bean. Produced by the Ferron family in Italy, one of the great names in Italian rice, it is easy to cook and goes well with a good drizzle of olive oil or a seafood risotto, or it can accompany raw, marinaded fish.
A robust rice, great for good cooking. Slightly longer than the Vialone Nano and with a slight taste of hazelnut. Produced by one of the great names of Italian rice, the Ferron family who have been producing rice since 1650, it is perfect in risotto, cooked in stock with mushrooms or seafood.
This wild rice from the United States stands out for its very long grain and delicate fragrance. It is the perfect companion for meat and grilled fish, and it adds an original, sophisticated touch to your main meals.