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Paddy fields in Piedmont (Northern Italy) in 1920s Planting rice, 1949, (Alginet-Valencian Country) Rice was known to the Classical world, being imported from Egypt, and perhaps west Asia. It was known to Greece (where it is still cultivated in Macedonia and Thrace) by returning soldiers from Alexander the Great's military expedition to Asia.
Risotto (/ r ɪ ˈ z ɒ t oʊ / riz-OT-oh, Italian: [riˈzɔtto,-ˈsɔt-]; from riso 'rice') [1] [a] is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ...
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. [1] Carnaroli rice keeps its shape better than other forms of ...
Rice grains of different varieties at the International Rice Research Institute. Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice).
Arancini (UK: / ˌærənˈtʃiːni /, US: / ˌɑːr -/, [ 1 ][ 2 ]Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]; sg.: arancino), also known as arancine (sg.: arancina), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings ...
Arborio rice grains. A macro photo of an Arborio rice grain. Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin ...
The surprising secret history of one of Italy’s favorite foods. Silvia Marchetti, CNN. February 5, 2024 at 7:22 AM. It’s golden, grainy, sticky and tastes rather bland if served on its own.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish. In northern Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients.