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Pasta, Rice, Beads & Soups

Polenta

'Imported from Italy, this Farina di Granoturco gialla is probably the best ground cornmeal you'll find in the city... Mixed with Parmesan and a bit of chopped basil, it will produce either the soft or firm polenta of your dreams.' - Lesley Chesterman, fine-dining critic. The Gazette, May 27 2006.

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.