Named after the commune of Arborio in the northwestern Italian region of Piedmont, Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture.
The Italian eating icon. Those spaghetti are slightly thicker. We love them meaty and ‘al dente’. As for all artisanal pasta it is always better to monitor their consistency and even drain them a fraction before the indicated cooking time on the package
