Pasta may be Italy’s most famous primo, or first course, but rice and ancient grains are equally crucial to regional Italian cuisine. During the Renaissance, the swamps of Lombardia were turned into rice paddies. Rice has played a key role in Italy ever since, from the north’s smooth and velvety risotto to the south’s chewy and tasty arancini (fried rice balls). But rice isn’t the only grain game in town. From the days of the ancient Etruscans, farro, corn, and other whole grains have been staple foods.

Bring the satisfying tradition of cereali italiani to your home with our Italian grains, from nutty farro to Carnaroli rice sourced from one of Italy most regognisable rice producers from 1880 Riso Vignola.