Sant’Andrea Rice is part of the Vercelli tradition and its history is linked to its unique adaptability to the most difficult farming soils. In making risotto, the rice grains enhance the flavors of the different ingredients. It is excellent for dishes such as arancini and casseroles.

SANT’ANDREA: TRADITION AND VERSATILITY IN THE FIELD AND IN THE KITCHEN

Sant’Andrea Rice is perfect for a wide set of recipes as it blends perfectly with various ingredients and cooking techniques.
In the fields, the rustic and tenacious Sant’Andrea rice is able to resist harsh weather and unfavorable soil conditions, such as those of the Baraggia rice fields in the province of Vercelli.
The Italian tradition loves this rice for risotto dishes, as it absorbs seasonings in an exceptional way, but also for salads and desserts. Its name comes from the Vercelli Cathedral, an iconic symbol of the European capital of rice.

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