Belonging to the category of superfine rice, Arborio rice was born in 1946 from the cross between Vialone rice and Lady Wright rice. It is a rice with very consistent and elongated grains, larger not only than Italian rice, but also larger than rice produced all over the world. Arborio is one of the varieties that is grown particularly in the Po valley, because it adapts well to the climatic conditions of the area, especially in the case of clayey and alluvial areas. Unmistakable thanks to its large and pearly beans and its high yield. During preparation, the grains cook perfectly and evenly, keeping the starch-rich central core al dente and always ensuring excellent creaming. Arborio rice is ideal for all risottos and for any preparation of dry rice, in particular for rich timbales.