Riso Roma

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).

  • Cooking time: 15-13 min
Riso Roma

Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.


While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.


Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

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Riso Ribe

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.

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