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A historical variety of the Italian rice cultivation, it is considered since long time the “prince” of the rice, the most used for the risotto. Carnaroli rice, cooks well and absorbs liquids in a good way and is best and most widely used for risotto.


This rice is characterized by a very fat, large and pearly grain which, when cooked in water, can grow up to five times its volume. This allows a good cooking resistance and an excellent creaming and it is for these reasons that it is counted among the best risotto rice varieties.

Vialone Nano

Vialone Nano is an Italian rice with short, round grains, famous for its ability to absorb the flavor of seasonings during cooking.


Red rice is a variety of brown rice characterized by its pink color due to the presence of natural antioxidants such as anthocyanin, known for its nutritious and slightly nutty flavour.


Black rice is a dark-colored variety of brown rice, rich in antioxidants and nutrients, with a slightly nutty flavor and soft texture.


Brown rice is known for its brown color due to its unrefined shell, and is a variety of rice rich in fiber, vitamins and minerals.