Acquerello Carnaroli Rice

Along with Vialone Nano, Carnaroli is the second variety of rice that is used in Italy to make risotto. This Carnaroli rice, from the estate that has been in the Rondolino family for three generations, stands out because of one particularity: the rice, which is grown using a crop rotation system, is harvested and then stored for one year in refrigerated silos. The storage brings about an ageing process, which not only results in a greater uniformity in the consistency of the rice grains but also makes the starch, proteins and vitamins less water-soluble. The rice needs longer to get ready for consumption, but its volume increases and its stickiness is reduced while cooking – thus spices are more readily absorbed. The Carnaroli is a type of rice which possesses excellent flavouring qualities.

Rice (bot. Oryza sativa) has its origins in China, where the plant was first successfully cultivated over 7000 years ago. The important staple food is grown today on almost every continent. Rice is divided into two major subspecies: the Indica and Japonica varieties. The former category includes only long-grain rice such as basmati rice from India or American long-grain rice; the latter includes only medium- and short-grain types such as the rice from Spain (for making paella) or Italy (for risotto), or the red rice from the Camargue. Wild rice, on the other hand, is not rice at all in the botanical sense, but rather a grass —which however is closely related to rice.

Rice.

Rice.

Italy

Rondolino Società Cooperativà Agric
Tenuta Colombara
13046 Livorno Ferraris
Italy