For our rice flours the variety is very important, we grow a particular round whole grain variety which we grow directly on our farm in Piedmont... Whole grain round rice

For the our rice flour we have made precise choices, the use of round bean cultivars and the milling of only whole beans.

Round bean only because it guarantees a higher percentage of starch than commonly used varieties, helping to bind the dough during processing and cooking.

Only whole beans because this allows us to select the particular variety of rice desired with its specific qualities.

On the market, rice flours almost all derive from the milling of the so-called "rotti", that is, from the broken grains discarded during the selection of whole grains for risottos.

The rotti are mixed together and then ground and the result is a flour of which neither the variety of rice of origin nor the precise percentage of starch is known.

With the whole grain round rice variety we therefore obtain a perfect flour for doughs, soft and fragrant, for doughs that are easy to work with.

 

For this reason, rice flour is recommended for desserts, fried foods and fresh pasta.