Originario – 1 Kg
3,30 €
Pairings:
Originario rice has a very particular cooking yield: its small, starch-rich grains tend to release considerable creaminess. This is precisely why it's mainly used for preparations where a soft and compact consistency is desired, such as soups and broths, timbales, and traditional desserts (like rice cakes, puddings, or fritters).
Cooking time:
12-14 minutes.
Description
Originario rice is one of the oldest varieties cultivated in Italy, and as its name suggests, it represents the origin of many modern varieties. It’s a round, small-grain rice that was very widespread until the mid-20th century, when it was the absolute star of Italian kitchens. Today it’s still cultivated mainly in the Po Valley, especially between Piedmont and Lombardy, and used for its specific culinary qualities.
Curiosity
Originario rice is not suitable for creamy risottos, because it doesn’t hold its texture during cooking like Carnaroli or Arborio rice: the grains tend to break apart, but this makes it perfect for recipes where the rice needs to bind well with other ingredients.
In summary, Originario rice is a simple, ancient, and in some ways “humble” rice, but with deep emotional and gastronomic value in Italian tradition. Choosing it today means rediscovering an authentic flavor, perfect for old-fashioned recipes.
