Riseria Gazzani Pestle Milled Carnaroli Rice Ethiopian tailing off at the back

tailing off at the back edges of your throat

If you like the taste of truffle

yet we think the same

Traditional Methods of Preparation

Riseria Gazzani Pestle Milled Carnaroli Rice Ethiopian tailing off at the back500 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