POLENTA
Made from corn flour, Polenta is a favourite staple in the Veneto Region.
This is often used as a substitute for bread but is also served with sauce, hearty meat casseroles or wintery dishes, have cheese melted on it or even by itself.
It’s a versatile, quick and easy dish to prepare.

FLOUR (FARINA “00”)

This flour is traditionally used to make pizza, pasta and sweets.
It is flour made from coarsely ground durum wheat.
00 wheat is mixed with water to make tough pasta dough that holds its shape and will not disintegrate into a paste. Pasta made with this type of flour has a rough surface so sauces are more readily absorbed.
For sweets use “Divella Farina “00”- Per crème e torte”.
For Pizza and Pasta use “Divella Farina “00”- Pizza e pasta.”


RICE TYPES


CARNAROLI
Carnaroli rice is rich in amylose, a substance which contributes to the grains notable firmness.
With an excellent balance between absorbing flavours and little loss of starch that guarantees perfect cooking.
It’s a rice that’s widely used and apreciated by professional chefs and recommended for premier risottos and fine dishes.

ARBORIO
Arborio rice is very well known and appreciated for its large and pearly grains which expand during cooking.
It has a high yield and a particular effect during cooking: the grains cook perfectly maintaining the centre "al dente" which is rich in starch.
Ideal for risottos and rice dishes due to the grains ability to absorb stock well during cooking and expand.

Our Bonfood rice range includes Divella Arborio, Carnaroli, Ribe and Parboiled.