Pasta, Rice, Beads & Soups
Arborio is a superior quality rice named after the town in the Vercelli region where it was developed. It is derived from the Vialone. The large size of the grain (the largest of any Italian rice) means the starch-rich core is protected against the heat and guarantees the rice is cooked al dente, every time.
Lucedio is the very place where rice cultivation was introduced to Italy, on land belonging to an abbey founded by monks in 1123. Fruit of a tradition now over 1,000 years old, Principato di Lucedio is a premium rice that is ideal for preparing authentic Italian risotto.