Arborio rice is characterized by very large, full-bodied grains, with an extended central pearl, capable of dispersing the right amount of starch to make risottos delicately creamy. It is worked with the traditional stone husking method, an ancient method which, with a delicate abrasion, eliminates the outer layers of the grain to obtain a white rice, ideal for well creamed risottos. Subsequently, it is subjected to a sorting using optical sorters and this is how Riserva Gallo is born, the selection of the best varieties of white rice of the traditional Italian.

NUTRITIONAL INFORMATION

SHELF LIFE: 36 MONTHS