Rice & Grains

Rice is a big part of Italian culinary tradition: the number of different recipes from the north to the south of the peninsula is proof of its versatility and richness.

Risotto, arancine, supplì, rice salad… these are only some of the ways in which Italians like to enjoy rice. Rice is part of many traditional Italian recipes and its production has a long history. There are in Italy at least 120 different types of rice, all under the japonica variety, but only 12 are actually cultivated. The region of Veneto, the river Po Valley, Piedmont, and Lombardy are especially prolific zones for the production of rice. There are many different categories of rice, starting from the distinction between “brillato” rice (which is more refined) and whole wheat rice.