It is a large crystalline rice created in 1964 from the crossbreeding of Arborio with Stirpe 136 and predominantly cultivated in the areas of Vercelli, Novara, and Pavia (Lomellina), featuring a large grain. Pairings: With an excellent ability to absorb seasonings while releasing starch during cooking, it is recommended for most risottos, which will turn out creamy and well-blended with perfect harmony between the rice and the seasonings. It is also suitable for timbales and rice salads, and being so versatile, it is very pleasant when consumed in vegetable broth and traditional soups. Trivia: Baldo Classico rice has a large grain and is currently experiencing growing success, being used both in professional kitchens and family kitchens, in Italy and abroad, thanks to its texture, but especially its flavor. Cooking time: 15-16 minutes.