It ‘s considered the most prestigious Italian variety of rice. Has very large grains, the starch content thereof is particularly rich in amylose, which makes them consistent, has a greater hold any cooking preparation, being also able to mix and enhance the flavors and various foods. And making it ideal for risottos, rice salads and all the preparations for haute cuisine.
Obtained using precious varieties of maize by large red organoleptic qualities. The grinding Pitra allows us to produce a type of traditional polenta, with a more delicate taste.
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