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Rice history

Varieties of rice

Rice classification

Carnaroli Rice

For its qualities it is now considered by chefs and fans of risotto the "king of rice" is always “al dente” (underdone) in the heart, but it helps the “mantecatura” thanking the content starch.
His birth, the fruit the crossroads between Vialone and Lencino dates back to 1945. His rebirth - and its exploitation - is placed in the mid-eighties, when risked the extinction, but was saved by a farmer from Lomellina. 

Features 
Appearance: superfino rice, the grain is big and 7 mm long, elongated and tapering section, with evident tooth. 
Color: ceruleo, with small and white central pearl, peripheral crystalline part. 
Cooking: cooks in about 15 minutes; substantial "al dente", maintains that long consistency. 
Taste: net, tending to sweet, with considerable and elastic grain even after cooking. 
Employment: typical risotto with fish or vegetables, shelled and not too much “mantecati”, rice salads. 
Areas of cultivation: various common in the Pavese zone, some municipalities in the low Vercellese and Lomellina zones.

Arborio Rice 

It takes its name from the town near Vercelli in which originated in 1946 the derivation from Vialone. Among the Italian rice is the one that has the largest grains. For this reason it’s necessary some particular measure to do the “mantecatura” and to have a good inside cooking and an homogeneous surface. It’s the most widely known variety for risotto. 


Features 
Appearance: superfino rice, very large grain (3-4 mm) long more than 7 mm with a round shape, with pressed sides and a tooth well marked. 
Color: white for the presence of an extended Central pearl occupying almost the entire grain. Absence of strip. 
Cooking: cooking time 13 minutes, with plenty release of starch and good recruitment of aromas and flavors; grainy on the palate. Skip quickly on the point of cooking. 
Taste: starchy, low consistency "al dente". 
Employment: creamy risotto; also valid for soups and timbales. 
Areas of cultivation: Pavese, Ferrara and Polesine.

Organic Rice 

The term "organic farming" or "organic agriculture" as used in Anglo-Saxon countries, explain the signification: it is an agricultural practice that admits only the use of natural substances, that is present in nature, excluding the chemicals synthesized use by man.

From his arrival, dating back to around 10000 years ago, up to half of the last century, agriculture could be labeled "organic"; only in the last one hundred and fifty years chemicals synthesis make their appearance in the agricultural sector.

Organic farming is not a simple return to the past, but a recovery of traditional farming practices with the right mix of innovation and scientific research provides.

Riseria Cremonesi choose a return to natural proposing two organic products: a round-grained rice signed San Marco and a Superfino Baldo for the Selection Egidio Cremonesi. Coming from 100% organic farming, are certified by CCPB to guarantee and protect consumers.

Rice Integrale 

The Rice is formed approximately 90% from amylaceous substances, for the 7-8% from protein, for 0,4-0,6% from fat, for the 0,4-0,5% crude fiber, 0,3-0,6% from the minerals, and is recognized as a full calories food. 
The contained protein in Rice are among the cereals, best for the degree of assimilation. Then come corn, oats, rye in equal merit and, in sequence, barley, wheat and sorghum. 

From a dietary point of view, Rice is very appreciated for its high degree of digestibility. In fact our body assimilates the time of 60-100 minutes at most. 
Brown rice contains a relatively large quantity of raw fiber that helps the metabolism. In addition, minerals and proteins are present in greater quantities than in other varieties. 
The rice is calculated by smoothing raw rice. Through procedures rubbing removes the outer film that envelops the grain. After this operation, the rice is dark and is still surrounded by rich film cellular fat.

Rice Vialone nano

It’s considered the founder of prestigious rice for the risotto. Born in 1937 from the crossing of Vialone and Nano, so called for the reduced height of the plant. It belongs, unlike to Carnaroli, Arborio, Baldo (all superfine rice), to the category of semifini. Among the prized variety is the most versatile and is therefore a rice that is suitable to be used by most demanding gourmets. 

Features 
Appearance: semifino rice, grain of average thickness, round and semi-long shape; pronounced tooth, and round section head. 
Color: white, devoid of band with an extended central pearl. 
Cooking: cooking time 13 minutes, with plenty release of starch, high intake of aromas and flavors, creamy on the palate. Maintain the point of cooking. 
Taste: grains have full flavor and gently herbaceous aroma. Mediium consistency "al dente". 
Application for risotto typical based on vegetables as radicchio, asparagus, pumpkins, snails and meet. 
Areas of cultivation: various municipalities plain near Verona.

Parboiled Rice

It an emerging rice, not yet well known, but valid, intended to success for his versatility. It has partly replaced the now unfoundable type 77. 
The area devoted to its cultivation is already about 10,000 hectares. Among the direct ancestors of Baldo there is twice the parent Lady Wright, cross with ancient rice. 

Features 
Appearance: superfino rice, grain bulk, about 7 mm long, the shape is elongated, with pressed sides and regular little accentuated tooth. 
Color: ceruleo and crystal, devoid of pearl and strip. 
Cooking: cooking time about 13 minutes, with modest release of starch, large intake of aromas and flavors; smooth on the palate. 
Taste: full and gently starchy. 
Application for creamy and strong risotto, ground meat and / or cheese. Adapt even for soups or cakes salted vegetables. 
Areas of cultivation: various municipalities in the Vercellese and Novarese zones, in addition to Lomellina zone.

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