Wheat and Durham Flour
Italian flour is becoming a major export to the world due to its quality, variety and organic purity. Different types of flour produce varieties of breads, pasta, doe, pastries and cakes. Flour is strictly graded and classified in Italy for its level of refinement. Flours from hard wheat are termed Semola or Grano Duro. That made from soft wheat are labelled Grano Tenero meaning tender grain. Italy is renown for produce that is grown organically and is not contaminated.
Polenta Flour
Polenta, is a staple in northern Italian cooking and has been ever since corn was introduced to the peninsula from the Americas in the sixteenth century.
The Polenta flour is cooked in water until it becomes a dense, creamy porridge, then can be eaten as is, or often as an accompaniment to stews, sausages, lentils or fish. It can also be cooled and set, then grilled, baked or deep fried (a good way to use leftover soft polenta) to be served with various toppings. Uncooked polenta is also a wonderful alternative to regular wheat flour in cakes and biscuits, making it a good gluten-free option.
Italian Rice
Rice began to be cultivated extensively in Northern Italy from the 15th century where the fertile swampy plains of the Po river valley provide suitable growing conditions. Italy today is the largest producer of rice in Europe and is now grown in a range of strains, including:
Arborio
This short, rounded, pearly grain grows Northern Italy and is more polished than other Italian rice, thus retaining less starch but still producing a creamy end product. It has the unique capacity to absorb as much as five times its weight in liquid, while maintaining its shape.
Vialone Nano
This Rice is from the Po valley in north eastern Italy. It has a slightly longer grain than Arborio, but shorter and fatter than Carnaroli. It has good absorption, retains it shape during cooking, and is able to take more robust flavors with flair. It is great for timbales, arancini and soups like minestrone. The people of Verona will always use Vialone Nano.
Carnaroli
Is the best and highest quality long Italian rice from the Piemonte Region. The medium grain is well rounded and extremely absorbent, with a complex starch structure. It is considered the aristocrat of rice for risotto, and traditionally risotto Milanese will only ever be made with Carnaroli.