Semini or risini. Classics with broth. Yet they’re so tasty that they don’t even need a broth of meat or fish or vegetables…water is enough. After cooking, add a little extra virgin olive oil and, for the demanding, a little Parmigiano. 

Romolo at Via Romana in Bordighera uses them in a dry version like cuscus.

Alessandro Circiello at Palace in Rome uses them in a pistachio brittle.

These and other temptations can be found among our ‘autographed recipes’ (italian version).

Cooking Time 2/3 min.

Weight  500g