Rice · Rice · Short entry
Roma
A long-grain Italian rice with a pearled grain, bred at Vercelli from Balilla × R 77 and registered in 1967. It cooks quickly and is used for risotto, plain or sauced rice and baked rice dishes.
Profile
RisoItaliano dates Roma's breeding to 1962 at the Vercelli station; the Ente Nazionale Risi sheet records its introduction in 1967. Its grain in the official register measures 6.6 × 3.0 mm (ratio 2.2), and the sheet gives 17.7% amylose. It shares the "Roma or Baldo" food name with Baldo, from which it differs mainly by its pearled grain. It is a tall, very late variety.
