characteristics and properties: Grown in the Lower Pavese area , in the San Martino Siccomario area, the rice is grown by submersion with water from the Ticino river.
The Pavia area is renowned for its rice cultivation. During summer growth, the soil is prepared with traditional methods and through integrated cultivation that respects the environment and the plant itself. The color and shape of the grains is not perfectly homogeneous due to traditional processing.
It is considered the “chefs’ rice” for its excellent cooking properties, always al dente.
in the kitchen: Suitable for any preparation. It is especially indicated for risottos.
