Carolina Macedonia Rice 500 grams

   From the plains of Macedonia and Serres, the long white Carolina rice is considered the ideal rice for the pilaf and with an ideal way of serving as soon as it is cooked, so that it does not get muddy. Also, it is amazing for stuffed and generally for baked goods.

   With a name that carries the story of the captain who gave it as a gift to those who helped him and his boat when it ran aground off the coast of South Carolina, this particular variety is perhaps the most famous!

NUTRITIONALS PER 100 GRAMS

HISTORY FROM GOLD BEHIND THE PRODUCT

   Rice was born in China and the in distant Indies and gained its place as one of the most valuable pearls on earth about 5,000 years ago. It was not long before he arrived in Greece, when the soldiers of Alexander the Great brought it with them, returning from the battle. Its cultivation, however, was slow to enter the dietary habit of the ancient Greeks and certainly could not easily replace their favorite barley.

 It seems that the few rice crops had to wait until World War II and the Marshall Plan. It was in 1947 when the American2 agronomist named Walter Packard passed on his knowledge to the farmers in the delta of the Sperchios river and laid the foundations to increase their income but also to create the famous Greek rice fields.

   According to the folklore tradition, rice was always an integral symbol of the wedding etiquette either in the laying of the bed or in the wedding service where its allegorical function was to "root" the couple and to stay together forever and beloved!

  Socially,, the world of rice hides an entire philosophy, an entire culture. The East, which has rice as a key ingredient in its diet, is being compared to the West, its barley and its own structured society. The object of study was the comparison of the two gastronomic traditions of the West with its barley and of the East with its rice.