t's not only thanks to our work that our rice is top-quality. In fact, the lands stretching North-East of Pavia are well renowned for their particular features favouring the perfect germination and ripening of superfine rice. We contribute to this quality through a combination of our secular expertise and the latest agro-technical resources. Thanks to the fact that we directly sale our products, we can afford to offer our customers the best at the most reasonable prices, in full respect of the farm's tradition and avoiding bad surprises. 

Carnaroli rice
The "prince" of rice for the preparation of timbales, risottos, rice-salads. Carnaroli rice is excellent both for being cooking-resistant and tasteful, because its starch is rich in amelosy, a substance improving the grain consistency and ensuring an enduring taste even after prolonged cooking.

Arborio rice
It represents a good alternative for risottos and timbales. Its grain is big and well shaped. It was first discovered in 1946 after some experiments on Vialone rice in the homonymous town near Vercelli.

Baldo rice
Versatile, cheap, good-quality rice. It is widely appreciated both in dry dishes and in soups. Its grain structure is consistent, crystalline and compact.

Vialone Nano rice
It's perfect for the preparation of "rough" kinds of risotto requiring little creaming. This type of rice has an exceptionally big grain and is very popular in the areas near Mantova and Verona.