{"id":2358,"date":"2023-04-26T16:24:31","date_gmt":"2023-04-26T20:24:31","guid":{"rendered":"https:\/\/milano.2point0media.com\/gourmet-grocery\/rice-and-grains\/"},"modified":"2025-12-18T15:26:54","modified_gmt":"2025-12-18T20:26:54","slug":"rice-and-grains","status":"publish","type":"page","link":"https:\/\/milanofruiterie.ca\/en\/gourmet-grocery\/rice-and-grains\/","title":{"rendered":"Rice and grains"},"content":{"rendered":"\t\t
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Rice and grains<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Rice<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The different types of rice used in Italian cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Gluten-free, this food offers good nutritional value. Italy is the leading rice producer in Europe. The rice paddies are mainly located in the north of the country, in the Piedmont and Lombardy regions. The various Italian rice varieties are cultivated in the provinces along the Po Valley, such as Pavia, Novara, and Vercelli. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vialone Nano - IGP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The only Italian rice to benefit from a PGI <\/strong>(Protected Geographical Indication), it grows in the rice paddies of 24 municipalities in the Verona region of Veneto. Controlled by the consortium for the protection of the PGI Riso Nano Vialone Veronese, these paddies must comply with certain strict standards relating to the authenticity of the variety, the methods used for cultivation, processing, and presentation to consumers. <\/p>\n

It belongs to the semi-finished rice family. Even though its grain is smaller and it contains less starch, it has a surprising capacity to absorb liquids during cooking. It remains light and compact, making it an excellent rice for adding to soup or for making a silky risotto. <\/p>\n

This rice is little known, but it’s worth discovering!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Carnaroli<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Of exceptional quality, it’s the top choice for many chefs<\/strong>! It’s considered the “caviar” of rice. Belonging to the superfine rice category, it’s characterized by a white, medium-length, and slightly plump grain. Thanks to its excellent cooking stability, relatively low starch loss, and high capacity for absorbing liquids and flavors, it’s ideal for preparing a light and creamy risotto<\/strong>. <\/p>\n

It goes well with fish, seafood or vegetables and can also be used to prepare arancini<\/strong> or rice salad<\/strong>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Arborio<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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This rice is the most widespread and well-known throughout the world. Rich in starch, its large, fleshy grain easily absorbs broth during cooking. <\/p>\n

Its center remains slightly firm while the outside becomes softer, giving the risotto a creamy texture<\/strong>. Unlike Carnaroli rice, it tends to break if overcooked. <\/p>\n

It pairs well with meat and fish. Preferably, since it expands during cooking, it is not recommended for use in desserts<\/strong>. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Our favorite brands<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Riseria Ferron<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Founded in 1650 in Isola della Scala in Verona, in the Veneto region, this rice paddy has been managed by the Ferron family for over 100 years. From generation to generation, passionate people have contributed their know-how and expertise to offer superior quality rice. <\/p>\n

Although a more modern system now handles the grain processing, its old waterwheel, powered by a waterfall, and its pestles are still functional. After seven hours of operation, it still manages to produce exceptional white rice that retains all its nutritional properties. <\/p>\n

The former hulling plant is now part of the region’s cultural and historical heritage. A visit is a must; you’ll be amazed! <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of products from Riseria Ferron<\/strong><\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Riso Melotti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The renown this family business enjoys today is due to Giuseppe Melotti’s conviction to offer a promising future to his children. It was in 1986 that he decided to sow rice by hand on nearly one hectare of organic land irrigated with spring water in Isola della Scala in Verona, in the Veneto region. <\/p>\n

Together with his partner and three children, they cultivate Vialone Nano Veronese and Carnaroli rice using an ancient artisanal method that persists despite the emergence of new technologies.<\/p>\n

Since 2021, recognized as a company that promotes sustainable development, it contributes annually to preventing CO2 emissions into the atmosphere. Also, in its commitment to being eco-responsible and offering consumers the freshest possible product, the grain is hulled, packaged, and marketed in small quantities directly from their rice paddy. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Melotti products<\/strong><\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Riz Acquarello<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Carnaroli rice is cultivated in the heart of Piedmont, in Vercelli, on the Tenuta Colombara estate, owned by the Rondolino family since 1935. Marketed under the name Acquarello, this white rice has properties similar to those of brown rice. <\/p>\n

Over time, a rigorous twenty-step process has been developed. From harvest time, the rice rests for between one and seven years in temperature-controlled, humid silos before further processing. This aging process results in a superior quality rice that is more absorbent and releases less starch. For these reasons, its texture during cooking is exceptional. <\/p>\n

In 2007, producers made a breakthrough with an innovation: reintegrating the germ into white rice to obtain a product as nutritious as brown rice. After a five-year wait, the Rondolino family obtained a patent granting them exclusive rights to the process internationally. <\/p>\n

Unique in its kind and recipient of several awards, Acquarello rice is used and recognized internationally by the greatest chefs!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Aquarello products<\/strong><\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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And much more in store!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Other Rice and Grains<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Granno Cotto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Granno Cotto is precooked wheat preserved in a jar filled with water. It is mainly used for Pastiera Napoletana, a typical Neapolitan Easter cake. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Riso Scotti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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This brand is the one found in the pantries of the majority of Italians!<\/p>\n

It offers various types of affordable rice for everyday cooking: wholegrain, Italian, express\u2026<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Farro<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Popular in Italy, “farro” is an ancient grain that resembles brown rice.<\/p>\n

Better known in Quebec as spelt, its health benefits make it a superior choice for a healthy lifestyle. In addition to being an excellent source of fiber, it’s a grain that provides protein, vitamins, minerals, and antioxidants. Most people use it as a source of carbohydrates in their meals. <\/p>\n

It has a delicious nutty flavor and a soft texture.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Polenta<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Polenta is a classic Italian dish whose main ingredient is cornmeal, either white or yellow. Although they are interchangeable without significantly altering the taste of your polenta, yellow cornmeal, which is richer in flavor, is the one most commonly used. <\/p>\n

Cornmeal is rich in fiber and carbohydrates. In addition to being full of minerals such as potassium, phosphorus, magnesium, calcium and sodium, it is an excellent source of vitamins and antioxidants. <\/p>\n

Polenta is made by combining boiling water with cornmeal. With just two ingredients, basic polenta is gluten-free. Parmesan cheese, butter, or even spices can be added to enhance the flavors. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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It all depends on the desired consistency!<\/p>\n

\u2022 Very fine: soft polenta baked in the oven.
\u2022 Fine: classic and creamy polenta.
\u2022 Coarse: firmer polenta that can also be grilled or fried.<\/p>\n

Regardless of the recipe, polenta can be served as a side dish or as a substitute for pasta or rice. It’s also a great alternative to bread! <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Moro<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pastificio di Chiavenna is a pasta factory founded in 1868 in northern Italy, in the Lombardy region very close to the Swiss border.<\/p>\n

Towards the end of the 1960s, the pasta factory obtained authorization from the Italian Ministry of Health to produce dietetic pasta. Over the years, while maintaining its core product line, the company has specialized and now offers a variety of gluten-free and organic products. Furthermore, their CCPB organic certification is recognized in several countries, including Canada. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Riseria Moro<\/strong> products<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Moretti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The Moretti company story began in 1922, when a couple of corn farmers, Aristide and Carolina Moretti, decided to rent a small corn mill in Campagnola, in the province of Bergamo, Lombardy. Through the careful selection of corn varieties, Mr. Moretti invented his recipe for polenta flour. Today, this world leader in the polenta market still uses the same original recipe! <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Moretti products<\/strong><\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Rice and grains Rice The different types of rice used in Italian cuisine Gluten-free, this food offers good nutritional value. Italy is the leading rice producer in Europe. The rice paddies are mainly located in the north of the country, in the Piedmont and Lombardy regions. The various Italian rice varieties are cultivated in the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":2340,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2358","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/pages\/2358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/comments?post=2358"}],"version-history":[{"count":6,"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/pages\/2358\/revisions"}],"predecessor-version":[{"id":2595,"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/pages\/2358\/revisions\/2595"}],"up":[{"embeddable":true,"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/pages\/2340"}],"wp:attachment":[{"href":"https:\/\/milanofruiterie.ca\/en\/wp-json\/wp\/v2\/media?parent=2358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}