Rice & Pollenta
Below are our 7 articles in the rice & pollenta' category:
The rich rewards to be gained from a well constructed risotto are not difficult to attain. Assemble some basic kitchen equipment, follow some simple...
Rice has risen to become as much a part of the Italian eating tradition as pasta. Both the short- and long-grain varieties are utilised in some of...
Polenta - a yellow corn meal, may served plain, perhaps seasoned with salt and black pepper. This may be enough for the more conservative palates but...
Like its kitchen cupboard companion, dried pasta, risotto rice should be viewed as a blank canvas upon which build to build striking layers that...
Polenta has been a staple of the rural northern Italian diet for hundreds or years. What could be a simpler source of nutrition than yellow cornmeal...
Trust the rich, decadent Milanese to have to go one better than anyone else. At least that is how many people in the south of Italy would view the...
Science matters a great deal in the creation of a risotto because of the effect the cooking process has on the individual grains of Japonica rice,...
You should seek independent professional advice before acting upon any information on the Italiana website. Please read our Disclaimer.
