One of the most prestigious rices produced in Italy, it is the "superfine" par excellence. It is undoubtedly one of the highest quality rices produced in Vercelli, so much so that some have dubbed it the "caviar of rices". It has a high amylose content, which allows the grain to cook without disintegrating. Able to bind everything that comes its way, it enhances the fragrance and flavour of different seasonings, without ever altering itself, retaining its own unique flavour.It is perfect for risotti, as well as appetisers, side dishes, timbales and salads.Tips for use:This so-called prince of Italian rices cooks very well, and its rather large grains remain well separated from each other, making for excellent presentation. Boiled, it cooks in 13/15 minutes, but allow a few minutes more for a risotto.