Wholegrain Brown Ribe Rice from Principato di Lucedio

Single-Estate Brown Rice from Northern Italy

Ribe rice's nutty aroma and ability to hold its shape and firm chew after cooking makes it ideal for salads, soups and stews, but is versatile enough for virtually any dish. Grown in the fertile Po Valley, Principato di Lucedio's rice fields are sustained by icy alpine waters. The fields are harvested in the early autumn and the rice is left to dry in ancient barns for two months in which the grains are kept in the husk and milled to order.

How to use

Stir this wholegrain brown rice into comforting chicken soups, use as the base of salads mixed with peak season vegetables or simply top with a fried egg, sautéed greens and a spoonful of Hot Chilli Sambal from Auria's Malaysian Kitchen for a quick and satisfying meal.

Looking for more from Principato di Lucedio? Try their Risotto with Herbs and other rice products.

About the producer

When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.

Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Esate has allowed them to maintain the quality which has made the estate so famous. The superfino rices are superior for classic risotto preparations.