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 Azienda Agricola Pacifico Crespi 
Via Giuseppe Fungo 90
28060 Nibbia (NO) Italy
Tel: +39 0321 57216
Fax: +39 0321 57216
e-mail: info@crespiriso.com
Italy




ROMA rice


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1kg - 2.2lb Roma rice vacuum packed
1kg - 2.2lb Roma rice vacuum  packed

1kg - 2.2lb Roma rice protective atmosphere packed
1kg - 2.2lb Roma rice protective atmosphere packed

Roma rice 1kg cotton bag
1kg - 2.2lb Roma rice traditional cotton  package

2kg - 4.4lb Roma  rice  white woven non woven package
2kg - 4.4lb Roma rice in white woven non woven package

2kg - 4.4lb Roma  rice green woven non woven package
2kg - 4.4lb Roma rice green woven non woven package


2.5kg - 5.5lb Roma rice traditional cotton package
2.5kg - 5.5lb Roma rice traditional cotton  package

5kg - 11lb Roma rice traditional cotton package
5kg - 11lb Roma rice traditional cotton package

5kg - 11lb Roma rice vacuum  packed
5kg - 11lb Roma rice vacuum  packed

C h r i s t m a s and  g i f t packages


1kg - 2.2lb Roma rice Christmas cotton package
1kg - 2.2lb Roma rice Christmas cotton  package

1kg - 2.2lb Roma rice Christmas cotton package
1kg - 2.2lb Roma rice Christmas cotton  package

1kg - 2.2lb Roma rice Christmas cotton package
 
1kg - 2.2lb Roma rice Christmas cotton  package

1kg - 2.2lb Roma rice Christmas cotton package
1kg - 2.2lb Roma rice Christmas cotton  package  

1kg - 2.2lb Roma rice Christmas cotton package
1kg - 2.2lb Roma rice Christmas cotton  package  

1kg - 2.2lb Roma rice Christmas cotton package
1kg - 2.2lb Carnaroli  rice Christmas cotton  package  

1kg - 2.2lb Roma rice Christmas double package: cotton package outside + vacuum packed inside
1kg - 2.2lb Roma rice Christmas double package: cotton  package outside + vacuum packed inside

2kg - 4.4lb Roma rice Christmas cotton package
2kg - 4.4lb Roma rice Christmas cotton  package

2kg - 4.4lb Roma rice Christmas cotton package
2kg - 4.4lb Roma rice Christmas cotton  package

2.5kg - 5.5lb Roma rice Christmas cotton package
2.5kg - 5.5lb Roma rice Christmas cotton  package

5kg - 11lb Roma rice Christmas cotton package
5kg - 11lb Roma rice Christmas cotton  package

5kg - 11lb Roma rice Christmas cotton package
5kg - 11lb Roma rice Christmas cotton  package 






Superfino Roma  R i c e
In 1967 Balilla Rice and Razza 77 Rice were crossed by Istituto Sperimentale di Cerealicoltura to obtain a particular rice, it's name was  probably derived from the Capital of Italy: Superfino Roma Rice.

It is a pearled "superfino" Rice with a big grain well developed in size, it releases in Risotto a lot of his abundant amount of starch during cooking.

Roma Rice is well suited to the preparation of classic risotto, creamed at the right point, but always with grains well separated from each other.
Rice salad and delicious pies, but also the arancini or arancine are often made with this rice.

The cooking time of this fantastic rice is less than the classical rices for risotto and for this reason, Roma Rice is sometimes preferred to the other rices.

Rice is free of preservatives, store in a cool, dry place before and after opening the package, Italian rice, not genetically modified.

 
COOKING TIME:  13-15 minutes

<- OUR PACKAGES (see left side)

<- 1kg/2.2lb vacuum packed
<- 1kg/2.2lb
protective atmosphere packed
<- 2kg/4.4lb vacuum packed  
<- 5kg/11lb vacuum packed

<- 1kg/2.2lb Traditional cotton package
<- 2kg/4.4lb Traditional cotton package

<- 2kg/4.4lb Traditional woven non woven package
<- 2.5kg/5.5lb Traditional cotton package 
<- 5kg/11lb Traditional cotton package 

->Christmas and Gift packages with this products



NUTRITION FACTS
Superfino Roma Rice

peeled husked U.M. 
Proteins 10,05 8,12 g/100g
Fats 2,10 0,69 g/100g
Glucids 82,92 78,90 g/100g
Fiber 1,02 0,30 g/100g
Ashes 1.98
0,52
g/100g
Amilosio 17.86 17.86 g/100g
Glue level  low
Culinary utilisation risotto; pies; arnacini, rice salad

  TECHNICAL AND MERCEOLOGICAL DECSRIPTION
Roma  RICE




The Rice Variety (group) Japonica

Composed in: 1967




Measures Rice cob Length 21cm

Paddy caryopsis  Length 7,19mm

Bleached caryopsis  Length 7,00mm

Ratio Length/Width 2,23mm




Grain color White





Vegetative cycle 155 days sow-maturation





Merceological dates Group (Italy) Superfino

Group (Europe) Long A

Pearl Pearled

Flavour Not aromatic flavour

We suggest You one RECIPE in order to value at best manner our product. For your comfort you can also download it on your PC, print and conserve it: click on the push-button “download this recipe” .

RECIPE ->ARANACINI DI RISO


RECIPE  with Superfino Roma Rice
     ARANCINI DI RISO ROMA
INGREDIENTS: (for 4 people)
- 400g Superfino ROMA rice
- 300g minced beef
- A little bag of saffron
- 200g of tomato paste
- 100g boiled
peas
- 150g of mozzarella or provolone
- 4 egg yolks
- 45g of butter for the beef sauce
- 70g of onions
- 80g of
grated Parmesan cheese or Caciocavallo
- 3 bay leaves to flavor the sauce
- 1/2 cup of dry white wine
- Broth of beef
- Sunflower oil for frying
- Extra virgin olive oil for the sauce
- Salt and pepper to taste

COOKING TIME:
55-60 minutes
PROCEDURE:


1) preparation of RICE: Boil the rice in salted water, drain when is ready to taste, and stir it with grated Parmesan cheese or Caciocavallo.
2) preparation of PEAS: boil peas in water for about 10 minutes, drain them and set aside.
3) preparation BEEF SAUCE: in a pot heat the butter, onion and olive oil and pour the minced beef, moist it with white wine and let it evaporate. Now add the tomato paste diluted with a little water. Bake for about 30-40 minutes, stirring and flavor with bay leaves. In this phase, adjust the salt and pepper.
Towards the end of cooking, add the peas prepared in advance and finish cooking.
4) Mix the egg yolks with saffron and add them to the already creamed rice with grated cheese in the same pot, uniform and stir the mixture well.
5) Cut mozzarella or provolone cheese into little cubes.
6) On a plate flat a handful of rice cooked before and roll it out on the plate, now pour two tablespoons of sauce and some cheese cubes at the center of the rice, close it by hand and work it giving a teardrop shape. Repeat this step for 4 times to prepare four arancini.
7) Wet well each arancino into the beaten eggs and then in bread crumbs.
8) Fry in hot sunflower oil every arancino taking care to turn it in all parts,  when ready drain them on paper towels and serve, you can enjoy warm (with melted cheese inside) or also cold.


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