RICE FROM PIEDMONT

The introduction of rice cultivation in Piedmont dates from the fifteenth century and extends from Novara to Saluzzo.

Today, the most affected areas of Piedmont and the growing of rice are the provinces of Vercelli, low Novara, Biella and some areas of  Alessandria.

After threshing rice is still covered by the husk and is called paddy. Is therefore increased in the rice mills where they are executed Diers processing: cleaning, husking, whitening, polishing, scouring.

The plant cultivation divides the three subspecies that differnziano for the shape of the grain:

- Index

- Japonica

- Javanica

In Piedmont and in other areas of Italy where it is cultivated using the japonica.

Carnaroli: ideal for risotto, cooked in 16-17 minutes;

Arborio: ideal for risotto, cooked in 16-17 minutes;

Vialone nano: ideal for risotto, cooked in 16-17 minutes,

St. Andrew, ideal for risotto, cooked in 16-17 minutes;

Padano: ideal for croquettes, baked in 15 (al dente) or 18

Piedmont, Italy ON visitpiedmont.blogspot.com