Roma rice has distinctive, large, rounded grains. Particularly suited for creamy risottos and oven-baked dishes.
When making a risotto, the rice should be only stirred occasionally and delicately so that the starch is released gently, creating a creamy consistency which is the common feature of the best risottos. The risotto can be left unattended almost to the end of cooking only if a tin-plated copper pan is used which spreads the heat evenly both on the bottom and the sides.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
Produced by milling soft wheat, the Farina di gran tenero "00" in 1 kg bags has been specially developed to obtain a dough with specific textural properties, to make it suitable for a variety of uses in the kitchen: from pizza to puff pastry, from coating fish, to making gnocchi and in all cake recipes because it is naturally versatile and suitable for all uses in the kitchen.