100% Italian rice. The Roma rice from Antica Riseria San Giovanni is a historic variety of Italian rice cultivation. Roma is a type A long rice, with an elongated and semi-pointed grain; for its characteristics, it is often compared to Baldo rice, but it differs in the grain polishing. Roma rice is grown in many of the major rice-growing areas of Italy, from Piedmont to Sardinia, and it is highly appreciated in the kitchen for its low cooking times and its ability to optimally absorb seasonings. It is an extremely versatile product: it can be used for risotti bianco or with sauce, for baked dishes and timbales, but also for rice arancini and sushi. Roma rice from Antica Riseria San Giovanni has grains much more similar to Carnaroli than to other Italian rices; the high percentage of starch and amylose that characterize it is released during cooking and allows for soft and well-creamed risottos, with good cooking hold. The Roma produced by Azienda Agricola Grangia has large and full-bodied grains that make it unbeatable even in baked or gratin recipes. Cooking time: 14-16 minutes Vacuum-packed The processing of the rice, with the help of traditional techniques alongside technological innovations, is carried out in a 'light' manner, so as not to deprive the grain of its precious nutrients and to favor, not so much the external appearance, but its organoleptic characteristics. The ancient agricultural tradition of which modern producers are custodians is the guarantee of the product's quality. Azienda Agricola Grangia guarantees its customers a healthy and controlled product, using fertilizers and agricultural products with low environmental impact. Every phase of the production chain is strictly controlled: we want to be one hundred percent sure of the traceability of each of our grains.
Price VAT included
100% Italian rice. The Roma rice from Antica Riseria San Giovanni is a historic variety of Italian rice cultivation. Roma is a type A long rice, with an elongated and semi-pointed grain; for its characteristics, it is often compared to Baldo rice, but it differs in the grain polishing. Roma rice is grown in many of the major rice-growing areas of Italy, from Piedmont to Sardinia, and it is highly appreciated in the kitchen for its low cooking times and its ability to optimally absorb seasonings. It is an extremely versatile product: it can be used for risotti bianco or with sauce, for baked dishes and timbales, but also for rice arancini and sushi. Roma rice from Antica Riseria San Giovanni has grains much more similar to Carnaroli than to other Italian rices; the high percentage of starch and amylose that characterize it is released during cooking and allows for soft and well-creamed risottos, with good cooking hold. The Roma produced by Azienda Agricola Grangia has large and full-bodied grains that make it unbeatable even in baked or gratin recipes. Cooking time: 14-16 minutes Vacuum-packed The processing of the rice, with the help of traditional techniques alongside technological innovations, is carried out in a 'light' manner, so as not to deprive the grain of its precious nutrients and to favor, not so much the external appearance, but its organoleptic characteristics. The ancient agricultural tradition of which modern producers are custodians is the guarantee of the product's quality. Azienda Agricola Grangia guarantees its customers a healthy and controlled product, using fertilizers and agricultural products with low environmental impact. Every phase of the production chain is strictly controlled: we want to be one hundred percent sure of the traceability of each of our grains.
| Energy (kcal) | 355 |
| Carbohydrates (g) | 79 |
| Fat (g) | 1 |
| Protein (g) | 7 |
| Fiber (g) | 1 |
