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Riso Carnaroli, tipo japonica, gruppo lungo A, è la varietà più prestigiosa di riso italiano, utilizzata senza distinzioni regionali. Chicco di grandi dimensioni con un'alta percentuale di amilosio, che assicura una bassa collosità e ottima tenuta alla cottura, qualità che ne fanno l'ingrediente ideale per risotti e insalate.
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
