LA MONDINA Società agricola semplice
Via Gautieri, 2/4 - Casalbeltrame - Novara - IT - Tel +39.03211826327 - email@example.com - C.F. P.I. 02281760039
The Artemide variety derives from the combination of Venus rice (medium grain and black pericarp) and Indica rice (long, narrow grain and white pericarp). It is brown, aromatic, black in colour. Artemide rice has an intense and pleasant aroma. Grains have a nice elongated shape. Given its close relationship to Venus rice, it is rich in iron and silicon - with silicon being very important for its antioxidant properties. Artemide rice is excellent when cooked with cheese, fish, vegetables and mushrooms.
From 35 MINUTES depends on taste
|Energy per 100 gr. (serving)||Kcal. 343 - KJ 1435|
|of which sugars||gr. 1|
|of which saturates||gr. 0,7|
Riso Buono Carnaroli Gran Riserva is rice that ages untreated for one year; this Ageing process was already known and extensively used in ancient times. In fact, after drying, rice still has to acquire all its top-quality characteristics. Rice, when aged and stored with care, greatly increases in size and this reduces the dispersion of starch and minerals during cooking. The grains of our Carnaroli Gran Riserva do not stick during cooking and keep their shape and resist over-cooking.
From 13 MINUTES depends on taste
|Energy per 100 gr. (serving)||Kcal. 347 - KJ 1451|
|of which sugars||gr. 0,3|
|of which saturates||gr. 0,1|
Artemide Rice flour is produced by using exclusively rice cultivated on our estate. The process, via the slow grinding of broken treated brown rice, makes sure that the features and nutritional values of Riso Buono Artemide are preserved. Rice flour, "mochiko" in Japanese, is a cornerstone of Eastern diets and is becoming more and more popular in our cuisine. Riso Buono Flour is a gluten-free and low-fat product, easily digestible, with a high nutritional value. In many recipes it can replace wheat flour to obtain dishes suitable for people who have gluten intolerance or celiac disease. Compared to others rice flour, Riso Buono Artemide brown flour has many more antioxidants, vitamins and minerals.
BIOMETRIC AND PRODUCT PARAMETER OF ARTEMIDE RICE
|Length of grain||7,9 mm|
|Width of grain||2,0 mm|
|Cooking time||14 t 90%/min|
|Gel consistency||0,71 kg/cm2|
|Stickiness||2,5 g x cm|
QUANTITY OF SOME VITAMINS AND MINERALS
|Vitamin E||0,4 mg/kg|
|Moisture content||14,9 %|
|Proteins||8,27 % t.q.|
|Total fat||2,68 % t.q.|
|Energy value||343 Kcal|
|Raw fiber||1,23 % t.q.|
Carnaroli Rice flour is produced by using exclusively rice cultivated on our estate. The process, via the slow grinding of broken treated white rice, makes sure that the features and nutritional values of Riso Buono Carnaroli are preserved. Rice flour, "mochiko" in Japanese, is a cornerstone of Eastern diets and is becoming more and more popular in our cuisine. Riso Buono Flour is a gluten-free and low-fat product, easily digestible, with a high nutritional value. In many recipes it can replace wheat flour to obtain dishes suitable for people who have gluten intolerance or celiac disease.
AGRONOMIC DATA OF CARNAROLI RICE
|Sowing dose||180-200 kg/ha|
|Sowing period||fino al 10/05|
|Leaf and neck blast resistance||mediocre|
|Leaf spots resistance||mediocre|
|Adaptability to underground sowing||good|
|Requested fertility level||low|
|Resistance to cold weather in the germination stage||good|
|Resistance to cold weather during flowering||mediocre|
NUTRITIONAL VALUES FOR 100 GR
|Energy value||Kcal 347 –KJ 1451|
|Carbohydrates of which sugars 0.3 gr||78 gr|
|Total fat||0,3 gr|
|of which saturates||0,1 gr|
|Raw fiber||1,4 gr|
In addition to its organoleptic and nutritional qualities, the rice produced in Casalbeltrame by AZIENDA AGRICOLA LA MONDINA, owned by the family of LUIGI and CARLO GUIDOBONO CAVALCHINI, makes the most of its long-standing tradition. A tradition that goes back in time, to the late 17th century, when the Gautieri noble family, after leaving the county of Nice, settled in these areas around Novara, introducing over the years significant improvements, especially regarding irrigation methods and cultivation techniques.A tradition that has continued with time, following several hereditary successions, with the marquises Cuttica di Cassine and, currently, with the barons Guidobono Cavalchini.
Tradition draws its strength not only from the passing of time: it becomes a real driving force when it goes hand in hand with the hard work of generations, with a sense of “belonging” to one’s land, with love and absolute respect for nature, with a commitment to reach increasingly high quality levels.
The rice we produce is excellent: its greatest quality (and our pride) comes from the opinion of those who have tasted it.