This gluten free flour mix is a proprietary blend of rice and potato starches, rice and soy flour, sugar, thickeners and dietary fiber. These all-natural ingredients are also naturally gluten free, and the combination was carefully crafted to produce the finest quality breads and pizza...
This Carnaroli rice has been carefully grown in spring water and is naturally gluten-free.
The Carnaroli is a large-grained and glassy rice, and is suitable for risotto. It is also great for recipes with aromatic vegetables, saffron and rice salads.
Ferron Carnaroli is a superb Italian rice and the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with ingredients that tend to release a lot of fluid such as seafood, tomatoes and mushrooms. It is also perfect for rice salads. Cooking time is 14 to 15 minutes for ‘al dente’.
Ferron Carnaroli has a slightly nutty flavour. It also has a high amylose content (24.1%). This relatively high amylose content gives Carnaroli the admirable quality of allowing a significant window between cooked and overcooked risotto.
Of all the varieties grown in Italy, Carnaroli is the most difficult to grow and process. Ferron Carnaroli rice is cultivated by the rice growers of Isola della Scala using traditional and organic methods. All Ferron rice is cultivated according to organic, sustainable practices and there is no use of pesticides or herbicides. In accordance with traditional farming practices, fields are routinely left fallow. In non-planting years, corn and medicinal herbs are cultivated to replenish the soil with nutrients. Water from pure and unpolluted underground springs encourages pristine crop growth. The canals running through the rice paddies are full of carp which control pests in a delicate and naturally maintained ecosystem.
Carnaroli is the perfect rice for seafood risotto because the rice will not over-cook when the extra fluid is added. It is also excellent when serving risi in brodo, or rice in soup.
Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Cooking time is normally 14 to 15 minutes for ‘al dente’. Use this rice with meat and vegetable based risotto. Ferron rice is organic and grown without the use of pesticides or herbicides. In non-planting years, corn and medicinal herbs are cultivated to replenish the soil with essential nutrients. Water from pure and unpolluted underground springs encourages pristine crop growth. The rice paddies are home to carp fish, providing a natural pest control and delicate ecosystem where rice can flourish.
White corn polenta comes from the Veneto region, it has a fine texture and delicate flavour. Cooking time 30-50 mins.
Polenta Bianca is made from white corn, which is air-dried and ground in the same manner as Bramata polenta to a coarse meal.
White polenta is traditionally found in Venice and the surrounding area, as well as in Friuli, where it is known as Polenta Bianca. It can be prepared soft or firm and often to accompany seafood.
For a soft polenta, boil 600ml of water for every 100g of polenta. Pour the polenta into the boiling water gently and stir for 40-50 minutes. For a firm, dense polenta, boil 400ml per 100g and proceed as usual for a firm polenta. Once cooked and densely textured, pour in a well-oiled baking tray and allow to cool and set before slicing and grilling or frying.
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.
Coarse polenta ready to serve in 5 minutes. Serve for breakfast topped with a fried egg or as an easy side dish with fresh herbs and cheese.
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.
Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. This quick-cooking version takes just 8 minutes.
Corn and buckwheat are air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. Buckwheat thrives in the Italian Alps so it's only natural to combine it with yellow cornmeal polenta. This quick-cooking version has been partially steamed, so it takes just 8 minutes to cook. Served hard or soft, Taragna polenta makes a wonderful warm side dish that complements so many other flavors. It is perfect when served warm with butter, creamy Taleggio cheese and sage, or layered with a rich meat or sausage ragú.
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.
Polenta Bramata is the "oracle" of all Italian polenta. Rustic, coarse, hearty, and golden yellow, this polenta will surprise anyone with its aroma, texture, and taste.
Bring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Bramata in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30-45 minutes with a wooden spoon. Cook until the desired consistency is reached and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese, or meats.
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.
Carnaroli rice was born in 1945 from the crossing of Vialone and Lencino rice; Like Vialone, it has a not small grain, but unlike the latter it has an elongated grain. Carnaroli rice can be considered the best quality rice of all varieties of rice and in many respects it represents excellence among all Italian varieties of rice. The starch of Carnaroli rice is the richest in amylose, a substance that helps to make the grain consistent while always keeping it al dente. Its unrivaled gastronomic aptitudes lie in its excellent absorption capacity of aromas and condiments and in the balanced release of starch during cooking which allows it to mix and enhance the most diverse flavors and foods, therefore also suitable for the preparation of rich salads and tasty timbales.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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