What Happnd To Mysole Malligae

RICE

The introduction of rice cultivation in Piedmont in the fifteenth century and extends from Novara to Saluzzo.

Today most affected areas of the Piedmont rice cultivation are the provinces of Vercelli, low Novara, Biella and some areas of the Alexandrian.

After threshing the rice is still covered by paddy husk and is called . It is then brought to the rice mills where they are performed Diers work: cleaning, husking, whitening, polishing, polishing.

The plant cultivation divides the three subspecies differnziano for the shape of the grain:
- Indicates
- Japonica
- Javanica

in Piedmont and in other parts of Italy where it is grown using Japonica.

Carnaroli: ideal for risotto, cooked in 16-17 minutes;

Arborio, ideal for risotto, cooked in 16-17 minutes;

Vialone nano, ideal for risotto, cooked in 16-17 minutes;
S. Andrea, ideal for risotto, cooked in 16-17 minutes;
Padano: iedale for balls, cooked in 15 (al dente) or 18 minutes:

Baldo: Ideal for salads, boiled in 14 - 15 minutes;
Ribe Parboiled, ideal for risotto, cooked in 15-16 minutes;

Thaibonnet Parboiled: Ideal for salads, cooked in 17-18 minutes;
Originally

or common (Balilla varieties): ideal for cakes, cooked in milk in 15 minutes.

A further classification is made depending on the size and shape of the grain:

- City or originating from: (Balilla) grains
round and round - semi: (Vialone nano) long grain and medium size
- until: (St. Andrew, Vialone) long grain and big
- superfine (Arborio, Baldo, Carnaroli) very long and large grains.

Piedmont, Piedmont, Italy