Traditionally used in the cuisines of the Veneto and Mantua regions, this rice is today used mainly in the North-East of Italy in local recipes.
It enhances the traditional flavours of these regions, partnering with simple local ingredients such as pumpkin, mushrooms and game in a huge variety of dishes.
Created in 1967 from the crossing of Vialone and Nano varieties, this rice has short, round grains which expand greatly during cooking, making it ideal for creamy risotto recipes.
With its large, rounded grains, Roma rice is a very popular ingredient due to an extreme versatility that makes it suitable for almost all dishes. With its high starch content, it creates soft and creamy risottos, and is perfect for timbales and rice patties. It is also the ideal rice for delicious ‘arancini’ (fried rice balls).