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DIC.GEN 2015
VIII
in Italy and across borders is the “rice,
potatoes and mussels” baked in the
characteristic tiella, the earthenware pot
which, in full, is now used to define the
dish, usually in restaurants of almost
all the region, but also in domestic
consumption. Another traditional dish
from Puglia lagato rice is the “risotto
with seafood”, a dish known throughout
Italy in many variations.
So, as far as my region would not speak
of rediscovery, the rice was always used
assiduously. I believe that restaurants
are always inspiring new vehicle and
attentions consumption, covered the
traditions, culture, in this sense, the rice
can benefit from the work of chefs and
restaurateurs, able to hand down recipes
and illustrate the many uses of this
cereal in the kitchen.”
“The rice - echoes Cavozza- is
increasingly consumer in modern
kitchens, special rices are increasingly
included on restaurant menus today,
such as the black rice that doubles the
volume from year to year (we adopt
a special processing), or the special
cultivars of native rice. I think the
tradition of rice in Italy is deeper and
richer in value than the pasta; it’s just
laziness of some cooks that accentuates
certain differences, but the great chefs,
who have a quality policy in the round
and pointing on risotto as a business
card of our cuisine in key Made in
Italy to foreign customers, have always
happened.”
OPPORTUNITIES, NO PROBLEM. The
cooking is one of the greatest handicap
for rice, seen that the time needed
for the preparation of the risotto is
generally longer than the pulp, plus
the need for continuous monitoring to
ensure that it does not stick.
“I believe, however - concludes
Cavozza - the risotto on the menu is
an opportunity, not a problem to limit
putting the stakes. I believe, however,
that the time factor can be explained to
the customer and you can turn it in its
favor: it is time to change this mentality
obsolete and focus on quality rather
than on the relationship commitment /
made more convenient as possible.”
Some restaurants, however, especially
in suitable areas, have a large presence
in the rice menu in all its forms, suits
of some modern format that exploit the
content of healthy rice, also in a gluten
free, to set offers 100% rice-growing.
This is the case of So’Riso, concept
designed by Riso Scotti and opened in
Carrefour Assago (Mi), which specializes
in high culinary throughout the day, but
it solves, by virtue of a quick cooking
patented, l ‘old problem of long cooking.
“Innovation is in our DNA - explains
Valentina Scotti, project manager for
the company’s family- with So’Riso
want to share and spread the culture
of rice: how it is grown, its origin,
such as varietal and how they are
used to the best of their distinctive
cuisine in the various Italian regions.
The same room layout emphasizes the
central importance of the raw material:
physically, with the support of display
cases for the more unusual varieties
of rice; graphically with the discreet
presence of grains stylized on the
walls.”
When the rice is a work of art
The web address
www.ricedesign.
it immediately illustrates the purpose
of this initiative wanted by Riso Scotti
in collaboration with Lucia Raina,
web profiler company: to illustrate the
works of art based rice created by a
group of designers that absorb rice all
the ideas and suggestions of recipes
and established the dress again with
amazing creations, or materialize in a
dish recipes conceptual, made to please
the eyes before the palate.
The chef
Gentle cooking and long
A good risotto requires excellent
basic products, from the broth to the
ingredient characterizing, through the
rice, and some careful preparation,
cooking and proper balance between
the need to keep the beans shelled and
“substantial” under the teeth, yet make
everything smooth and velvety thanks
to creaming butter and grated cheese.
“Rice is mild during its preparation
- says Michele D’Agostino President
Cooks Union Regione Puglia - and
you have to know him well to give it
the right consistency of cooking and
pairings. It is a preparation, which
requires research and product culture,
also under the aspect dlele varieties
that are chosen, which have different
characteristics both aromatic response
to cooking. For rice worth the ancient
rule that you can get great results if you
know the product and its response to
cooking: the line between a good risotto
and one is not good in some respects,
thin. “
THE PANTRY Qualitaly
FOUR VARIETY IN RANGE
Carnaroli, Arborio Semifino, Semifino
Vialone Nano, Ribe Parboiled. They
are rice varieties present in offering
4(.(A05,