Carnaroli Rice- Fior di Riso

 For us Italians rice is hardly seen as an accompaniment to a second course. It is a real ingredient of many recipes of traditional and non-traditional first courses. Timballi, risotto, supplì, meatballs, salads... Italy's regional culinary history is full of rice recipes.

Carnaroli rice is cultivated along the Po river  and is the best variety to make risotto: its elongated and pearly grain has a high content of rice starch which prevents risotto from becoming sticky.