regions. Finally in 1932, rice became a gourmet ingredient thanks to Filippo Tommaso Marinetti, who in the Futurist Manifesto declares himself a bitter enemy of pasta, which he considered disheartening; on the contrary, he supported rice as light, aerial, versatile, fast and, above all, for its ability to adapt and be used as in appetizers, first courses, entrees, and desserts. How varieties are born In reality, we should always consider “rice” to be the many “types of rice.” Already in the Faris Mohammed on Unsplash 53
RkJQdWJsaXNoZXIy MTE3NTA0