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Test done with 6 types of rice chosen from 8 by the storekeeper not present at the test. The jury was composed of four restaurateurs, two students of the fourth year, two professors, me and my wife Paola.
The first test was carried out with risotto alla parmigiana (butter, cheese).
The second saffron risotto (onion, saffron and white wine).
The score ranged from 1 to 5
In both tests RICE Goio 1929 ranked in first place about keeping cooking, ability to absorb the ingredients and creaminess.
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