Additional information
PACKSIZE | 6/1 KG |
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Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
Carnaroli rice is grown in the Piedmont and Lombardy regions of northwest Italy. A short grain, plump Italian white rice, Carnaroli is considered one of the best rices to use in risotto. Carnaroli has a larger grain than the other Italian white rice varieties, but still cooks to a creamy texture with a firm body. Widely considered the finest of the risottos rice varieties, carnaroli has been nicknamed the caviar of rice. It is slightly more sensitive with regard to cooking time and can absorb large amounts of liquid, but carnaroli’s creamy texture and improved flavor keep it a favorite for chefs everywhere risotto is popular.
It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.
Camargue (French Red) Rice is grown in the eponymous region of Southeastern France, featuring a beautiful red russet color and wonderful nutty, earthy flavor. Unmilled with natural chewy, sticky cooked texture. It’s deep, rare red color makes a stunning plate presentation and is naturally gluten free.
Arborio, the best known superfino variety of Italian rice, traditionally forms the basis of risotto. Its high starch content is released in the slow cooking process, creating a creamy, butter-like consistency. Arborio grains are round and fat with a pearly-looking sheen. Like other rices, Arborio is a member of the grass family.
Imported from Piedmont, Italy, Acquerello Carnaroli Rice is the perfect, always ideal dente rice for risotto and more. The Rondolini Family has been harvesting rice on their estate, Tenuta Colombara in the province of Vercelli in Piemonte since 1935. It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact. It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.