Short-grained, brownish-red and quite sticky rice.
More than 40 years ago, the craving for a home kitchen grew into a food import that now sends hand-picked meals to private households. Antonio Viani missed the good olive oil, the autumn truffles, the beloved Genoese pesto from the Liguria region and t
red rice
Cultivated in the wetlands of the Camargue region of southern France. It has an intense somewhat nutty taste and a naturally chewy texture. Cooking time is generally 35-45 minutes depending on the amount of bite desired after cooking. It is best cooked
