The historic varieties of Italian and international rice processed according with the organic method.


The term in itself “Basmati” in fact means “Queen of perfume”. Basmati rice is probably the most known and used of the exotic rice category. The long kernels remain firm, separated and not sticky after cooking, so the ideal use is as a side dish, boiled or even steamed.


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.


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.

Risotto Rice

Risotto rice is a variety of medium-grain rice known for its ability to gradually absorb broth during cooking, creating a creamy, “al dente” texture.