The pasta is made from 100% Italian durum wheat semolina and barn eggs, then cut by hand and gently dried.
For the risotto, Italians use the semi-hard grain varieties such as Arborio, Carnaroli and Vialone. They have large grains with a high percentage of starch. Since the grains stay moist and juicy, they are particularly suitable for a risotto. Casale enables you with its risotto mixes based on Carnaroli rice and popular ingredients.