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    Principato di Lucedio Brown Rice Black 1 Kg

    Principato di Lucedio

    Regular price €6,30

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    Brown Rice100%



    Principato di Lucedio's "Integrale Veloce" line combines great taste, wholesome food and fast cooking times. The rice preserves all the nutritional values of the grain. It is rich in fibre, mineral salts and antioxidants, thanks to a pre-cooking method which makes the most of the properties of steam.
    Cook in 14/16 minutes.


    The farm in the Principality of Lucedio has its origins about nine centuries ago. Today, the Salvadori family of Wiesenhoff personally leads the company to produce the highest quality Italian rice. It occupies an area of five hundred hectares within a Regional Park.

    The entire production process has a low environmental impact. Packaging takes place in a modified atmosphere that guarantees products freshness and nutritional qualities without preservatives.

    Lucedio is the cradle of Italian rice, the origin of the Grange territory, home to farms spread across a large agricultural area.



    The abbey of Lucedio was founded in 1123 by Cistercian monks from Burgundy who reclaimed the territory and introduced the cultivation of rice to Italy in the mid-1400s.
    Lucedio's geographical position along the Via Francigena was also strategic for the socioeconomic development of the Abbey, which flourished as a center of political power. Three Pontiffs visited in that era.

    Lucedio was also a source of confrontation between the Italian dinastica houses: passed from the Gonzaga to the Savoy, the Abbey became the property of Napoleon in the early 1800s.

    Later, it passed to the Marquis Giovanni Gozani of San Giorgio and Countess Rosetta Clara Cavalli d'Olivola Salvadori of Wiesenhoff, the ancestors of the current owner.
    Today, the Principality of Lucedio continues to be a site of historical and artistic interest.




    " In the Principality of Lucedio we cultivate history. We take the environment to heart, and embrace new techniques of sustainable production, amd respect the biodiversity of rice paddy. Here you can admire the flight of herons and see the groups of Knights of Italy and Ibis Sacro with their long black beaks while they find their meals in the rice paddies. Walking along the embankments in the warm season, you can hear the singing of frogs who find their natural habitat in the channels surrounding the abbey."




    Bavarian rice with strawberries


    60 gr of Selenium Rice
    1 liter of milk
    Lemon peel
    orange peel
    100 grams of sugar
    50 gr of icing sugar
    300 grams of whipped cream
    4 egg yolks
    2 egg whites
    8 grams of gelatin in sheets
    10 fresh strawberries
    10 mint leaves


    Put the rice and milk in a saucepan, add the citrus zest and cook over a low heat for approximately 40 minutes, taking care it does not stick to the bottom by stirring occasionally with a wooden spoon. Meanwhile, whisk the egg whites with the powdered sugar, whisk the lightly sweetened cream and refrigerate the whipped yolks and the whisked cream. Soak the gelatin in cold water. When the rice is well cooked (it must almost fall apart and be a thick mixture),add the gelatin and the yolks. Allow to cool by stirring occasionally, remove the citrus zest, add the whisked cream and the whipped egg whites. Pour into single-serving moulds and refrigerate for 5-6 hours. Serve with strawberries sautéed in a pan with sugar.

    Discover more recipes on the Alimentum BLOG!