White long grain round rice with a high starch content which produces its essential creaminess during cooking. When cooked, this rice is soft on the surface and sufficiently firm in the centre. Thanks to its characteristics, it is one of the most widely used types of rice for making risotto, not only in Italy.
The name Superfino denotes large grains with excellent absobility.
Types of rice for risotto:
Arborio - the best known and most widely used rice for risotto. It has a small and round grain with a high starch content, so it absorbs the stock well.
Carnaroli - round grain rice with a high starch content. It has larger grains and is almost impossible to overcook. It's rarer, which is why it's popular with the world's chefs.
Vialone Nano - a typical variety in the Veneto region. It has a small grain, contains a lot of starch, so it absorbs flavours and aromas very well. It is particularly good for preparing seafood risotto.
|Energy value||1487 kJ / 350 kcal|
|Fats||0,6 g - of which saturated fatty acids 0,1 g|
|Carbohydrates||78 g - of which sugars 0,3 g|
|Best before||see product label|
|Country of origin||Italy|
|Keep away from heat and direct sunlight.|
|Store at up to 25 °C.|
The family mill of Tarantola is one of the few buildings that survived the Siege of Milan in 1160. When the present family of rice farmers took over the mill in 1910, it became one of the most important places for processing grain and rice in the region. The mill is still in operation today, using the old traditional method of 'pestoni' to push out the rice with water. Although the rice mill has added other modern facilities, the old mill is still a key historical part of their process.
Tarantola is one of the first Italian riserie to receive the "Demeter" quality award, which belongs only to the best producers.