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Rice, Polenta & Grains

It's not just pasta, pasta, pasta, of course. Other carbohydrates, such as rice (riso), corn (mais), and buckwheat (grano saraceno) have fuelled Italians for centuries; even the Roman army owed its victories to a kind of polenta made of spelt (farro).

arborio

short-grained rice

avena

oats (or pasta shaped like oats)

batuffoli al sugo

polenta dumplings in meat sauce

bomba di riso

pigeon and rice 'bomb'

calzagatti

polenta and bean fritters

carnaroli

"The king of rice"

cascà

couscous

cereale

grains

cresc-tajat

pasta made from polenta

crusca

bran (and an Academy)

cuscus

couscous

farina

flour (a complex subject in Italy)

farro

spelt, emmer or einkorn (primitive wheat)

farrotto

spelt cooked like a risotto

fascadielle

polenta dish from Isernia

fracchiata

grass pea polenta

grano

wheat or grain

grano duro

durum wheat

grano saraceno

buckwheat

lino

flax

mais

corn (maize)

miglio

millet

ocikana

polenta and cheese

orzo

barley, or barley-shaped pasta

panissa

chickpea polenta, or bean stew

pilafi/pilau

pilaf

polenta

corn meal

risi e bisi

rice and peas

riso

rice

risotto

Italy's favourite rice dish

sartu

Neapolitan rice spectacular

savarin di riso

risotto enveloped in ham with ragù

segala

rye

semolino

semolina

sesamo

sesame

tastasal

'test the salt'

trisotto

risotto times three

vialone nano

small grained rice

Image by agriculturewire