Carnaroli - long, tapering grain that keeps its shape well during slow cooking due to its high starch content and firm texture. Cooks uniformly without overcooking and amalgamates well with condiments. It has a long and tapering grain with a central-side pearl and is excellent for rice salad, pilaf rice and risotto. Arborio - has a very wide and very long grain with a central wide pearl lending a characteristic "al dente" texture. Due to its high starch content this rice produces firm textures and is perfect for risotto. Vialone Nano - absorbs twice it's weight in liquid, maintains its shape and texture after cooking. It absorbs seasonings well and is recommended for all types of risottos. Excellent in thin soups, too. A favorite of professional chefs, Campanini has produced excellent Italian rice for over three generations. The rice undergoes no chemical treatment, for a natural, safe product that preserves all of its nutritious characteristics.