產品列表

玉米粉，糯米粉，鷹嘴豆麵粉無麩質飲食麵食。成份：玉米粉（33％），米粉（30％），玉米澱粉，鷹嘴豆麵粉（6％），乳化劑：單 - 和二甘油酯脂肪酸。

The Carnaroli rice grains have the highest content of amylose, a substance that contributes to make the grain compact. For this reason, it boasts special gastronomic attitudes with an escellent balance between good absorption capacity and little starch loss so that there is no danger of overcooking.
This makes it an excellent rice variety, particularly appreciated by great chefs for the ability of its grains to stay hard at the core and to stay perfect and well separated.

Brown rice rich in fibres is a basic element of natural cooking, its grains preserve the complete germ as well as the bran (the coat), being the most nutritive part of rice.
Thanks to this characteristic, it is a classical of good cuisine, and its large grain is ideal for dishes that have to be well bound."Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law".

黑米起源於中國，但是今天在意大利波河流域的特定區域亦有栽種。

色澤是一種罕見的黑色，氣味芳香，煮熟後用上橄欖油或牛油調味，美味無比。

Vialone Nano是意大利優質的水種稻米品種之一，它非常適合烹調傳統義大利飯Risotto。

Red rice often grows naturally in clay soil. It has a particular aroma and is characterised by its ruby red colour. It has a sweet taste, and once cooked, it could be stored in the fridge for same days. Its cooking time is 40 minutes. "Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law.”

黑米起源於中國，但是今天在意大利波河流域的特定區域亦有栽種。

色澤是一種罕見的黑色，氣味芳香，煮熟後用上橄欖油或牛油調味，美味無比。

A classic for risottos, the rice Arborio is the most typical and widespread Italian rice for risottos, its grains are also the largest among all the rice varieties grown in Italy.

Thanks to this characteristic, it is a classical of good cuisine, and its large grain is ideal for dishes that have to be well bound.
"Thanks to the traditional stone husking and the meticulous selection process, this rice can boast the characteristics of tangible excellence of the "Extra Quality", awarded exclusively to products with less than 1/3 of the imperfections identified by law".

Ageing process was already known and extensively used in ancient times. In fact, after drying, rice still has to acquire all its top-quality characteristics. Rice, when aged and stored with care, greatly increases in size and this reduces the dispersion of starch and minerals during cooking. The grains of our Carnaroli Gran Riserva do not stick during cooking and keep their shape and resist over-cooking.

Cooking time: From 13 Minutes depends on taste

The Artemide variety derives from the combination of Venus rice (medium grain and black pericarp) and Indica rice (long, narrow grain and white pericarp). It is brown, aromatic, and black in colour. Artemide rice has an intense and pleasant aroma. Grains have a nice elongated shape. Given its close relationship to Venus rice, it is rich in iron and silicon - with silicon being very important for its antioxidant properties. Artemide rice is excellent when cooked with cheese, fish, vegetables and mushrooms.

Cooking time: From 13 Minutes depends on taste

Carnaroli Rice flour is produced by using exclusively rice cultivated on Riso Buono estate. The process, via the slow grinding of broken treated white rice, makes sure that the features and nutritional values of Riso Buono Carnaroli are preserved. Rice flour, "mochiko" in Japanese, is a cornerstone of Eastern diets and is becoming more and more popular in our cuisine. Riso Buono Flour is a gluten-free and low-fat product, easily digestible, with a high nutritional value. In many recipes it can replace wheat flour to obtain dishes suitable for people who have gluten intolerance or celiac disease

Present in Veneto since the seventeenth century, Biancoperla white corn was used still in the last century by a large part of the population, what about it he obtained the white polenta also known as “Treviso”, delicate and tasty. Thestone ground of white corn takes place today, as then, with a mill that preserves the wheat germ and the essential oils contained in it, to enhance the excellent organoleptic qualities of the product. Biancoperla white corn flour is a Slow Food Presidium and Borgoluce joining this Slow Food project, it helps to preserve the biodiversity of the territory and also a piece of its history.