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Venere Black Rice from Principato di Lucedio

Principato di Lucedio

Regular price $10.50 Sale

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Riso Nero from Renowned Italian Estate

Black rice, native to the Chinese and South Asian cultures, at first seems odd coming from Italy. But one bite of Venere Black Rice from Principato di Lucedio, and you’ll understand why this famous Italian rice-growing estate claimed it as their own.

This one-of-a-kind hybrid—a cross between Filipino forbidden black and red rice and a local Italian varietal (made without any genetic manipulations)—is unlike any black rice we've ever tasted (we even have customers who buy it by the case!).

Grown in the Po Valley's coldest icy waters fed by the Alps, these obsidian grains are intensely nutty, with aromatic toasted notes akin to freshly popped popcorn and a pleasing toothsome al dente texture. Get the perfect rice every time: cook it in a big pot of abundantly salted water (as you would pasta).

How to use

Venere Black Rice makes an eye-catching base for salads and sautés. The rice keeps its rich black color as it cooks which gives the finished dishes a unique flair. For an easy yet elegant side, toss a couple cups of warm cooked black rice with a generous pour of extra virgin olive oil, fresh lemon and orange zest, and plenty of chopped herbs. Serve alongside broiled or grilled fish.

Don't take our word for it...see what Bon Appétit has to say about Riso Nero from Principato di Lucedio.

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More Info

Producer
Principato di Lucedio
Country
Italy
Region
Piedmont
Size
1.1 pounds

Customer Reviews

Based on 3 reviews
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S
Steven
Black Gold

Riso Nero tastes great and makes for a dramatic presentation on the plate.

J
John
There is no comparison

I've tried other black rice, but none compare to this riso nero - the flavor, color and texture are all unmatched.

K
Katrina
The Best!

I tried this rice at The Pasta Shop and it was to die for. The texture was wonderful, with a nice bite. But that does not even compare to the delicious flavor! It was fantastic! I'm going to buy some right now! The shrimp recipe sounds great! Thank you for bringing such wonderful and unusual new ingredients to my culinary world!