Ciao Martina! Usually I use a rice that here in Italy is called "originario", a rice with a round shape that absorbs liquids very well and remains a little bit more mushy. This rice is perfect for cakes, pies, stuffing. It's on the contrary not very good for risotto. But also arborio rice will be ok.
Complimenti Enrica! Appena uscirò dall'incubo trasloco/ristrutturazione cucinerò qualcosa dal tuo libro. Ho già appuntato un paio di ricette da cui iniziare. Un abbraccio, M.
Congratulations Enrica! It must be so satisfying and exciting to be acknowledged after all your time, effort and passion in creating Liguria in cucina. 💐🌞
Ciao Frances, yes, it is! And it is still surprising :).
Ciao Martina! Usually I use a rice that here in Italy is called "originario", a rice with a round shape that absorbs liquids very well and remains a little bit more mushy. This rice is perfect for cakes, pies, stuffing. It's on the contrary not very good for risotto. But also arborio rice will be ok.
Complimenti Enrica! Appena uscirò dall'incubo trasloco/ristrutturazione cucinerò qualcosa dal tuo libro. Ho già appuntato un paio di ricette da cui iniziare. Un abbraccio, M.
What is best rice to use for the Torta?
Congratulations Enrica! It must be so satisfying and exciting to be acknowledged after all your time, effort and passion in creating Liguria in cucina. 💐🌞