Black Venere Rice 1Kg

Black Venere Rice - ilikeitalianfood

Black Venere Rice 1Kg

Regular price €7,90

Black Venere rice owes its colouring to the natural pigments made by the plant itself. In ancient China, for its nutritional features and its special perfume, it was called the “Emperor’s Rice”. The slight refining keeps its nutritive characteristics whole and it is suitable to children, seniors and sportsmen supply. While cooking it spreads a sandal and bread fragrance.

The very little grain keeps its texture. It is ideal as a side dish for meat and fish.

  • Available, delivery time 2-3 days
  • Inventory on the way
  • Free shipping for orders over €75

  • Weight: 1 Kg
  • Region: Piedmont
  • Ingredients: Italian brown rice
  • Storage temperature: 18 - 20° C
  • Storage: Store in a cool and dry place, protect from light
  • Shelf-life: 24 months
  • Preparation: Cooking time 30-35 minutes

Nutritional Information per 100g

Energy: 1490 kj
Energy alt: 351 kcal
Fat: 2.2 g
- of which saturates: 0.7 g
Carbohydrates: 74 g
- of which sugars: 1 g
Protein: 7.8 g
Salt: 0.02 g

Allergens: not present.

Orders are typically fulfilled within 1 to 2 business days of order placement. All shipping estimates below include handling time. An email confirmation will be sent once your order has shipped.

  • Free shipping for orders over € 75.00
  • Fixed-rate of € 9.00 for orders up to 74.99
  • Deliveries throughout the European Union. Taxes included



Piedmont is in Italy's northwest and borders Switzerland and France. True to the meaning of its name (foot of the mountain), Piedmont is a land of mountains. It is surrounded on three sides by the Alps, with the highest peaks and largest glaciers in Italy. The most typical specialties of the regional cuisine are fondue and bagna cauda: two warm and out-of-this-world dips that celebrate the Alba white truffle and raw vegetables. Some of the many excellent dishes include the great mixed fry, braised beef in Barolo wine, civet of hare and a wide array of cheeses: toma, robiola, bruss from the Langhe, gorgonzola from Novara, and sernium from Biella.


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