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Description
To be considered among the best Italian rice, Baldo rice is classified as superfine rice, characterized by a large grain crystal. From an organoleptic point of view the grains are particularly rich in amylose, therefore better absorb the condiment. During cooking it grows further in size while maintaining the separate grains. Its compact design makes it an excellent ingredient for risotto, rice salads, timbales and rice balls. It goes well with fish. It is a variety of recent diffusion, derived dall'Arborio.
Description
It is a semi-fine rice with rounded grains of medium size. A rare rice, an early variety that was used to prepare the rice fields to the true cultivation. It is kept alive by a few farmers, as a food product archeology. E 'fragrant earthy scents, virile but not too olenti, and has an unusual flavor rather mossy away from starchy varieties that we know well. It has a particular consistency, soft round, almost pulpy, to make an even crispy center. Not flawless in risotto, it seems to give the best of themselves in pies and soups.
