Riseria Gazzani Pestle Milled Carnaroli Rice agar After fermentation too

After fermentation too

for others

duck foie gras

chocolate and a perfect chewy licorice in the center

made with free-range eggs and real butter

Riseria Gazzani Pestle Milled Carnaroli Rice agar After fermentation too500 gram bag Verona, Italy Riseria Gazzani est 1648 Carnaroli rice was created in 1945 as a cross between Vialone and a Japanese short grain and is considered by Victor and Marcella as the finest rice for making Risotto. Carnaroli is a plump grain enriched with starch. It is this starch that is released during the slow process of making risotto creating the rich creaminess, the signature of the dish. This Carnaroli rice comes from Riseria Gazzani. The