Carnaroli PDO rice Baraggia

Your perfect risotto

PROTECTED DESIGNATION OF ORIGIN: The Baraggia rice production area is located in the northeast of Piedmont, at the foot of Monte Rosa (Alps), in the Provinces of Biella and Vercelli. With a climate characterized by rather cool summer months and the presence of cold waters, the Baraggia rice fields are the first to be irrigated by mountain springs. For these features and for the care with which it is grown ilRiso Baraggia has a majority holding to cooking, superior consistency and low stickiness.

DESCRIPTION: The PDO Carnaroli rice of Baraggia is considered the best rice (qualitatively speaking) in Italy. Its biggest feature is the firm when cooked, which has no equal (if you eat it after half an hour is still perfect, al dente). Not a risotto rice, but the "rice" excellent risotto, suitable for all recipes which require that the rice will always remain al dente.
No other rice has these features, so it is very popular.

RECOMMENDED FOR: risotto al dente, rice salads.


Buy on line

The first and only PDO rice in Italy.

We live and cultivate rice in Baraggia Biella, a rice production area located in the northeast of Piedmont, at the foot of Monte Rosa (Alps). Here the climate is characterized by rather cool summer months and by the presence of cold waters, our rice fields are the first to be irrigated by mountain springs. For these features and for the care with which we at Rice Guerrini will cultivate it, the Baraggia Rice has a greater resilience to cooking, superior consistency and low stickiness.
The slow craftsmanship of our Pileria also tends to whiten less grain, not to polish it, thus increasing the taste and resistance to pulping.
For this reason some rice grown in this area can be certified with the Protected Designation of Origin "Rice Baraggia Biella and Vercelli".
Want to know more on the territory of the Baraggia, maybe come and see it? Find out now here!


http://www.pastaenonsolo.it/risotto-con-melanzana-pesce-spada-moscardini-e-seppia/

Posted by riso guerrini on Giovedì 24 aprile 2014