Sant'Andrea Classic Rice comes from a selection of varieties Rizzotto in 1974 by Ente Nazionale Risi in Milan.
It has grains smaller than the Carnaroli, and long tapered glass structure and compact. Thanks to this characteristic is excellent boiled and eaten in place of bread or potatoes. It is grown mainly in the area of Baraggia Vercellese here and consumed traditional risotto rice and soups.

The cooking time is 14-16 minutes.

Sant'Andrea Classic Rice


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