Rice Tasting

Whole Grain Black Rice
Black rice is at its best in dishes where it can be the star: warm salads, cold rice dishes, ethnic dishes, pairings with fish, shellfish, grilled vegetables or dried fruit. Thanks to its elegant color and strong aroma, it’s also widely used in gourmet preparations.

Whole Grain Sant’Andrea Classic
Whole Grain Sant’Andrea Classic rice is very versatile: great for soups, side dishes, cold salads and one-pot meals, but it can also be used in rustic risottos or vegetarian dishes where you want to enhance the natural flavors of the ingredients.

Carnaroli Classic
Ideal for risottos and refined dishes. Its grain doesn’t overcook or break down, so it’s preferred in high-end cuisine preparations; but even less experienced cooks can achieve great results.

Apollo
Once cooked, Apollo rice grains remain well-separated and fragrant, without sticking together. This makes it perfect for rice salads, as an accompaniment to meat or fish main courses, exotic or spicy dishes, and light summer meals.

Whole Grain Black Rice
Its origins date back to ancient Asian varieties, often called “forbidden rice” because, according to legend, it was once reserved for Chinese emperors due to its beneficial properties.
Today, black rice is also grown in Italy, especially in Piedmont and Lombardy.

Whole Grain Sant’Andrea Classic
From a nutritional standpoint, Whole Grain Sant’Andrea Classic rice is a true source of fiber, B vitamins, magnesium, phosphorus, and natural antioxidants, and is recognized as a complete food that provides calories. From a dietary perspective, rice is highly appreciated for its high digestibility.
Choosing Sant’Andrea Whole Grain rice means valuing a historic variety of Italian rice cultivation in its most authentic and nutritious form. A “true” rice that reflects the land it comes from.

Carnaroli Classic
Its fame comes from the exceptional compactness of its large, elongated grains with a small central part, the high amylose content close to 24% of total starch, and the excellent balance between good liquid absorption capacity and low starch loss.

Apollo
Compared to more traditional rice varieties like Carnaroli or Baldo, Apollo is not suitable for risottos, but it’s excellent when you’re looking for lightness, fragrance, and dry cooking, combining the aromatic qualities of Oriental rice with the assurance of controlled Italian cultivation. A perfect choice for those who love healthy, fragrant, and natural cuisine.