Italy produces a greater quantity and variety of rice than anywhere else in Europe. Most of the rice is grown in the Po Valley in Piedmont, where conditions are perfect for cultivating the short-grain Carnaroli, Arborio and Vialone Nano rice which make the best risotto. Italian rice is classified by size, ranging from the shortest, roundest ordinario (used for puddings) to semifino (for salads and soups) then fino and then the longer grains of the finest risotto rice, superfine.
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