Riso Arborio Superfino

Its grains are of a generous dimension and show a good resistance to cooking. During the cooking process, in fact, the heat penetrates within the peripheral leaving the core, rich in starch, al dente. Thanks to this property it is suitable for al kinds of risotto which have to be thickened. Great Chefs recommend its use for timbales. The arborio rice, called after the small town near Vercelli where it originated from in 1946, is a derivation of the Vialone rice. This part of the Padana plain is still today the most large-scale cultivation area. The culture of tradition and quality has lead De Cecco to select the best Italian rice, located in the most typical geographical areas, to respond to a wide range of gastronomic needs.

Available in a 1Kg pack