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).
This is unanimously considered to be the best Italian rice.
It is ideal for the preparation of gourmet recipes and regional specialties. Its large grain and its ability to blend with and enhance the most varied flavours and foods guarantee success when making risottos, timbales and salads. Its acclaimed firmness throughout cooking makes it extremely versatile to use and an excellent choice for special occasions. The farming of Carnaroli rice started in 1945, with the crossing of the Vialone and Leoncino varieties. The province of Pavia has specialised in the cultivation of this species and, still today, more than 60% of Carnaroli is produced there.