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Rice
The Ente Nazionale Risi has divided the Italian rice into four categories: common, semi-fine, fine, superfine. There is also a European classification that distinguishes round rice (up to 5.2 mm long), medium (5.2 to 6 mm), long A (over 6 mm), long B (more than 6 mm with tapered shape).The common rice grains are very small, round. They have a cooking time of between 12 and 13 minutes and is particularly suitable for the preparation of soups or vegetables. Among these we should mention the rice Balilla.
The semi-fine rice grains have medium-long, rounded. Requires a cooking time that varies from 13 to 15 minutes. These rice are used to prepare appetizers, main dishes, hot and cold. The most typical example is the Vialone Nano.
The fine rice are characterized by semi-long and long beans. The cooking time is 16 minutes. One of the finest is the Sant'andrea rice, suitable for soups.
The superfine rice grains are large and long, and cook in 16-18 minutes. They are particularly suitable for risotto.
The rice are also classified as classical or integral as a function of their processing.
The classic is subjected to a number of processes to remove the outer layers, while the brown rice extract the grain from its outer coating to preserve the other layers. This difference has consequences in nutritional value and mineral salts. Brown rice has protein values much higher than the classic rice and also contains vitamins unchanged.
Our production of rice
Riserva Alberona
The flagship of Cascina Alberona's production: its best selection of Carnaroli Classico rice, in limited quantities, matured 24 months in temperature-controlled silos inside the farm, for even more valuable rice. Go to page of Riserva Alberona
Carnaroli Classic Rice
His fame comes from the exceptional compactness of the grains large and long with a small central part of the high content of amiliosio close to 24% of starch, the excellent balance between good absorption of liquids and low loss of starch. Go to page of Carnaroli Classic Rice
Carnaroli Classic Semifinished Rice
In the low-profile version of the prince of rice has grains large and regular, high in fiber and lipids. Go to page of Carnaroli Semifinished Rice
Carnaroli Classic Brown Rice
Carnaroli Brown owes its natural shade only by the removal of the outer skin so-called "husks or hulls". Go to page of Carnaroli Brown Rice
Sant'Andrea Classic Rice
It has grains smaller than the Carnaroli, tapered and long, with glass and compact structure. Thanks to this characteristic is excellent boiled and eaten in place of bread or potatoes. Go to page of Sant'Andrea Classic Rice
S. Andrea Classic Brown Rice
Is recognized as a complete food, bringer of calories. From the dietary point of view, the rice is very popular for its high degree of digestibility. Go to page of S. Andrea Classic Brown Rice
Baldo Classic Rice
The Baldo has a great ability to absorb the seasonings releasing starch during cooking is recommended for the majority of rice that will be blended and creamy with a perfect harmony between the rice and seasonings. Go to page of Baldo Classic Rice
Baldo Classic Brown Rice
Baldo rice Integral is a great crystalline, very versatile, holds well any type of cooking. It is ideal for risottos and, like other crystalline rices, it performs well even in salads. The grain has a good compactness. Go to page of Baldo Classic Brown Rice
Baldo Classic Parboiled Rice
Parboiled rice of high quality, characterized by large and well separated chicci, ideal for the preparation of high quality dishes. Go to page of Baldo Superfine Parboiled Rice
Arborio Rice
Arborio rice has a long, semi-round, slightly squared, pearly shape. It is a historical variety of Italian rice growing that takes its name from the town of Vercelli where the variety was selected in 1946. Go to page of Arborio Rice
Vialone Nano Rice
It is a variety of traditional rice Bassa Veronese. Has as declared feature that they are grown in irrigated areas with spring water. Go to page of Vialone Nano Rice
Originario Rice
Until the birth of Carnaroli rice (1945) was the classic rice used for risotto, now it is well adapted for its starch and organoleptic characteristics, the preparation of soups and rice cakes. Go to page of Originario Rice
Black Brown Rice
Native to China, today it is also cultivated in the provinces of Novara and Vercelli. His name, dedicated to the Goddess of Love, comes from the fact that in ancient China was considered highly aphrodisiac. Go to page of Black Brown Rice
Apollo Aromatic Rice
Is a quality that has the aroma of basmati rice imported from Pakistan. Go to page of Aromatic Apollo Rice