The rice of the viglino mill
Arborio rice: rice grown, processed and packaged in Italy. Thanks to its high starch content it resists cooking well and this motif is ideal for risottos.
Basmati rice: rice grown and processed in Pakistan, packaged in Italy. It is distinguished by a delicate scent and aroma that makes it very different from our rice. Optimal choice for oriental ethnic dishes.
Carnaroli rice : rice grown, processed and packaged in Italy . Traditionally it is used in the production of risottos and due to the high quantity of starch it keeps cooking better than other rice.
Brown rice: rice grown, processed and packaged in Italy . This type of rice is the one that most retains all the nutritional properties of the cereal, as it does not undergo the refining and bleaching process. It goes well with boiled meats and soups.
Roma rice: rice grown, processed and packaged in Italy . Suitable for the preparation of risotto, for rice flans and for the famous "risi e bisi" recipe.
Rice ermes "red" : rice grown, processed and packaged in Italy . Long cooking of about 45-50 minutes, better if in a pressure cooker (25 minutes), however not together with the sauce. It is easily associated with fish or legumes. Rediscovered in recent times to decrease and normalize blood cholesterol levels.
"Black" Venere rice: rice grown, processed and packaged in Italy . Cooking 45-50 minutes or 25 minutes in a pressure cooker. It can be served boiled as a side dish for white meats and fish or for the preparation of risottos.