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A combination of sandy soil and rich spring water creates the perfect location for Italy’s Gazzani Farm, where superfine rice has been grown since 1648. Marco Soave, who inherited the property several years ago, still uses the farm’s original ancient stone mill to process these grains with the upmost care. Each variety can be used to produce the oh-so-Italian risotto, from the creamy carnaroli to the hearty brown integrale.