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.
Ribe rice is one of the most versatile varieties.
It has medium-sized grains, medium/long and rounded, with a crystalline and compact structure that maintains its firmness throughout cooking. This makes it ideal for liquid-based recipes, such as vegetable rice soups and broths.
Historical sources report that Ribe rice originated after the Second World War, from the crossing of Vialone and Lady Wright, a species imported from the United States in 1925.>