Sibari Rice - Arborio

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    The cultivation of rice in the Piana di Sibari in Calabria covers an area of more than 600 hectares and is constantly increasing because the planting of rice paddies in this area blends perfectly with the local soil balance. The organoleptic and qualitative qualities stand out among all those cultivated in other areas of Italy because they enjoy the natural and climatic advantages given by the Calabrian territory itself. The Arborio is the most famous and widespread variety for risotto. Among the Italian rice is the one that has the largest grains. It is therefore necessary to do some tricks to mantecarlo and give him homogeneous cooking all 'inside and outside. It is a super fine rice, very large grain (3-4 mm), even more than 7 mm long; rounded shape, with flat sides and well accentuated tooth. Cooking time is 13 minutes, with abundant release of starch and good absorption of aromas and flavours; grainy to the palate. Use: for creamy risottos, also good for soups and timbales. Pack of 1 kg

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