RESTAURANT JUDGEMENT

Italian chef federation

 

Massimo and Roberto Ferrari of "Al Bersagliere" - Goito
The Vialone Nano with its squat grains is an excellent rice which absorbs the condiments very well and has a good yield in cooking. Much appreciated in the old gastronomical tradition in Veneto and Mantova it is more suitable for "risotto" than for soups. We combine it with the most trad itional flavours of our land: pumpkin, snails, game meats. It lends itself to a variety of uses and, with a little love, tasty dishes can be achieved even with simple ingredients.

Giorgio Pinchiorri and Anne Feolde of the " Enoteca Pinchiorri" Firenze
The crystalline structure of Ribe varies from crop to crop and for this it has a difficult cooking point. When used traditionally close attention must be paid to the times involved. We use this rice for refined dishes or for admirable salads. For this we often use parboiled. Ribe has been a pleasant surprise. Suitable for soups, we consider it more difficult to use in the preparation of dishes where the grains must remain separate and " al dente" 
Dino Boscarato of the " L' Amelia " - Mestre
The possibilty of consuming diverse varieties like Cripto, Padano and Argo, all of which can be sold indifferently under the name "Padano" does not make ajudgement easy.
Cripto and Padano are small rices with much starch, and their use can not be but for soups. Argo merits a discourse on its own, proving to be a new rice of interesting cooking characteristics, whose grain cooks in a uniform way, both the external and internal parts. We hope that it will be obtainable in the future so that the just value of each variety can be known
Edgardo Sandoli of the " Montalcino " - Milano
This " new " rice offers some advantages for the restaurant. Cook it uni-formly, never with the outer part over-cooked while the internal is still " al dente". Its use is indicated whenever uniform dishes are required even if the moment of consumption is different in time and/or the number of servings is very high.
The most common use is for rice salads, nevertheless this does not exclude its use in international recipes.
Gianfranco Bolognesi of "La Frasca" - Castrocaro Terme
The Arborio has a very small grain and it is the most loved by Italians, even if it is not one of the newest rices. During cooking, the heat penetrates first the most external part, while the nucleus rich in starch remains "al dente" It is used most of all for risotto" dishes: the high starch content allows a good final "whisking" to be obtained. A very interesting use is for Timbales that often give a pleasant surprise to the client.
Pierangelo Bertinotti of the "Ristorante Pinocchio" - Borgomanero
Roma rice has a large, roundish grain that yields a lot of starch during cooking. As its quality varies from year to year its culinary characteristics can not be fixed and as such careful attention has to be paid when cooking it. Its high percentage of starch allows a "risotto" well "whisked" and of the correct smoothness to be obtained. I live among the rice-growing areas and I use it for my favourite regional dishes: "la paniscia" and "risotto" with frogs and snails.
Enzo e Rossana De Prà of the " Ristorante Dolada" - Plois in Pieve d'Alpago
Lido and rosa Marchetti, although different, lend themselves to similar uses in the kitchen. They are crystaline rices very adaptable for the prepara tion of " riso all ' inglese" or rather " riso in bianco " , or for garnishing. Rice is an old friend in our Venetian kitchen that occupies an important place at the table. And the Lido has been a novelty for us. Small, with little starch, it has become a principal performer in international dishes.
Ezio Santin of the "Antica Osteria del Ponte" - Cassinetta di Lugagnano
Baldo is an "emerging" rice, one of the best in Italy. It is still not widely known but it has in part substituted the Razza 77. It is very versatile and performs well in all types of cooking. Ideal for "risotto" and like the other crystalline rices it goes well with salads. The grain has a good compactness but, being a white rice, it needs to be served "al dented. My favourite "risotto" is in fact the one that brings to the table the smell of the kitchen-garden.
Silvana e Franco Colombani of " Il Sole " - Maleo
Originaio, or Balilla, is a rice with small and rounded grains. Its cooking time is short (12-14 minutes). It is recommended for soups and desserts. Our kitchen is always looking for the charm of the old dishes, and for this we adore Balilla " drowned" in broth and accompanied by a wine that exalts the lightness and the harmony of the combination. And it is a moment of celebration to be able to present the old " minestrone " alla nonna " ! (Grandma's soup).