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Sometimes called the “king of rice” (or “caviar of rice”), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy’s Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.
Dried chickpeas are a wonderfully versatile ingredient – make your own houmus or add to veggie curries and stews. 500g
Arborio absorbs stock without becoming too soft, making it ideal to cook smooth and creamy risottos. This rounded grain rice variety is grown in the Italian Piedmont region, where it has been cultivated since the 15th century. The combination of exceptional climate, soil, landscape and local expertise ensure the quality and uniqueness of this traditional rice variety.
Farro is an ancient grain with a nutty, slightly sweet flavour and a chewy texture. It stays tender and distinct when cooked, deliciously “al dente”. Our farro is hulled to allow faster and easier cooking while leaving much of the bran intact to preserve its nutritional properties and ensure a delightful chewy bite, which will hold even when cold. Use in soups, potages, stews or salads.
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. It is widely used in India for making dals.
It’s perfect for an authentic Neapolitan pizza. Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4).
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