For the most elegant batter for fried foods or a gluten-free baking alternative, there's nothing better than this premium Artemide black rice flour from Riso Buono. It's slow-ground on their Piedmont estate to preserve the rice's nutritional profile, which can be lost in industrial processing.
Created especially by the rice experts at Riso Buono, this striking black Artemide rice is a true work of art. Perfected over years of experimentation by cross-breeding Italian Venere rice with an Indian basmati variety, the long grains of this gorgeous rice have an aromatic, nutty character and firm texture that makes for an unforgettable side dish. But it's more than just a pretty face: That inky black color makes this rice high in antioxidants and iron, meaning it's as good for you as it is lovely to look at. To make this flour, Riso Buono uses broken grains that are still utterly delicious but not suited to make risotto because of their imperfect shape. It's a classically Italian solution to the problem of food waste. This is the country, after all, where pasta makers sell their unsellable odds and ends as pasta Mista, and beloved recipes like arancini are designed to use leftovers.
Piedmont shares a border with France and Switzerland in the northwest of Italy. It's a region renowned for its agricultural bounty, home to decadent specialties, including white truffles, Barolo, and exceptional rice. Riso Buono's rice has been grown in the business since the 1600s. They are dedicated to preserving the beauty of their home and producing top-quality rice while honoring the land and its past. Today, Riso Buono cultivates just two varieties of grain, signaling their dedication to the art of rice.