The Baraggia is a typical area that extends between the Piedmontese provinces of Biella and Vercelli, a large part of this area is cultivated with rice. Let’s now chop what are the qualities of rice that are found.
Hereby the DOP qualities of rice:

Carnaroli

From the big and pearly grain, Carnaroli is considered the prince of risotto even by the great chefs. Thanks to the high content of amylose, the grain remains consistent and perfectly keeps the cooking, with a final effect of crunchiness under the teeth. The central pearl, the slightly porous opalescent part inside the grain, allows better absorption of flavors and seasonings during cooking, an important characteristic for the preparation of risotto, which cooks in direct contact with the ingredients.

Arborio

Arborio, one of the most famous risotto risotto in the world, was born in Baraggia in 1946, selected by Domenico Marchetti in Arborio, a town to which it owes its name. It has the largest grain in the panorama of Italian varieties, with a slightly squared shape and a beautiful central pearl. The added value of Arborio DOP Baraggia is the authenticity of the variety: about 95% of the rice grown and packaged as Arborio in Italy is actually Volano, a similar variety born in the ’70s. Thanks to the specification of the DOP in Baraggia, the authentic and historical Arborio rice is grown, a niche that attracts the interest of lovers of traditional cuisine and cultivars.

Bold

Of slightly smaller dimensions than Carnaroli, Baldo rice has a particular characteristic: it is the only Italian rice with a crystalline risotto, that is without pearl. The size and the good consistency of the grain make it suitable to prepare excellent risottos of the tradition, while the low content of amylose helps to promote creaming without the addition of fats.

S. Andrea

The pride of the Baraggia, the San Andrea di Baraggia rice takes its name from the historic Abbey of Vercelli, where it is used for the preparation of the typical local dish, the panissa. It is a rice with a smaller grain than traditional risotto risotto, but with an excellent consistency that gives the grain a good cooking resistance. It is loved by chefs because it cooks in less time than other risotto risottos, breaking down the service time, and because it releases a lot of starch in cooking, creating that cream essential for the success of the risotto with the wave. Because of these characteristics, S. Andrea is also very appreciated for the preparation of arancini and supplì, which require just a crispy rice with a good cooking resistance, but with the ability to tie the beans well together.
Because of its particular and unique characteristics, the S. Andrea DOP of Baraggia has been selected by Bocuse D’Or, in the most prestigious international cooking competition, as an ingredient destined for the 2018 European finals in Turin.

Other qualities of rice are:

Lotus

Loto is a Long A type rice that falls under the denomination Ribe, with a rather large oval grain. Although not part of the risotto risotto, it still has a good cooking resistance, which makes it suitable for preparations of the Italian culinary tradition such as sartù, timballi, arancini and supplì, then all those recipes that require a double cooking step, in oven or frying. The Loto is also a type of rice suitable for parboiling, that process of precooking that allows to obtain a rice that does not overcook, much in demand especially from catering and canteens.

Balilla

Balilla is one of the most historic Italian rices: its name evokes the era in which it was selected, in 1924. It has a round pearly grain, small in size and with a low cooking resistance. This characteristic, together with the natural graininess of the grain and its thickening capacity, make it an appreciated rice for the preparation of soups, but also desserts and desserts.

Gladio

Gladio belongs to the class of long rice B, in jargon called “indica” because they remember the rice coming from Southeast Asia, with a thin and needle-like grain. Consumption of these rice has never been widespread in Italy, although, thanks to the promotion of Basmati rice from India and Pakistan, in recent years consumers began to use this type of rice as a side dish, together with meat , fish and vegetables. The high amylose content, therefore the low stickiness, means that the beans remain well separated from each other, an important quality in the preparation of rice salads.

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