Ferron Carnaroli is the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

This fine ground flour is made from the Vialone Nano variety of rice grown near Verona. It has a fine texture with an almost sweet flavour. Use rice flour alone or blended with other flour such as

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.

The table wine of the local red grapes form the base of this exceptional vinegar. It is combined with a “mother” must of fermented grape juice. Wine is added to small wooden barrels which contain the

Ferron Carnaroli is the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with

Ferron's Risotto Felice is Vialone Nano IGP rice combined with select vegetables which have been slowly dehydrated at low temperature. This careful process ensures that the vegetables retain their

Ferron's Risotto Felice is Vialone Nano IGP rice combined with select vegetables which have been slowly dehydrated at low temperature. This careful process ensures that the vegetables retain their

Ferron's signature Risotto "spork", ideally shaped for serving and eating the best risotti!