Harvested the fall rains, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing leading to a fresher product. The attention to detail on the Lucedio Estate including the 2 month drying process has allowed them to maintain the quality which has made the estate famous. Packaged only in cloth bags, the superfino rices are superior for classic risotto preparations. Arborio is the most popular variety of rice and was the first Italian rice introduced in America for those looking to make risotto. Short-grained and very starchy, Arborio releases a great deal of this starch when cooked, but maintains its shape remarkably well. For a thick, creamy risottto, this is rice of choice.