Going With The Grain
Published: Monday, August 25, 2008
An essential item for all food retailers is Ferron Carnaroli Risotto rice.
Ferron is one of the oldest rice mills in Italy, established in 1605, and the rice is referred to by name in Italian cookery books.
Carnaroli, Vialone Nano and Arborio are the traditional rice varieties used for Italian risotto, the starch content of the rice governs its absorbency and so the creaminess of the risotto. Carnaroli has the highest starch content of the three and the highest level of absorbency, during cooking it doubles in size and has a definite cereal flavour.
Carnaroli is also the lowest yielding of all the Italian rice types so is produced on a much smaller scale; water flowing into Ferron‘s paddy fields comes from surrounding alpine streams and carp in the waterways keep the insects at bay instead of pesticides.
For more information contact Guidetti Fine Foods on 020 7635 9800, or
Ferron is one of the oldest rice mills in Italy, established in 1605, and the rice is referred to by name in Italian cookery books.
Carnaroli, Vialone Nano and Arborio are the traditional rice varieties used for Italian risotto, the starch content of the rice governs its absorbency and so the creaminess of the risotto. Carnaroli has the highest starch content of the three and the highest level of absorbency, during cooking it doubles in size and has a definite cereal flavour.
Carnaroli is also the lowest yielding of all the Italian rice types so is produced on a much smaller scale; water flowing into Ferron‘s paddy fields comes from surrounding alpine streams and carp in the waterways keep the insects at bay instead of pesticides.
For more information contact Guidetti Fine Foods on 020 7635 9800, or
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