Acquerello Carnaroli Rice Superfino is one of the best rices for risotto that we have ever come across. The Rondolini Family has been harvesting rice on their estate, "Tenuta Colombara" in the province of Vercelli in Piemonte since 1935. In 1998 the entire production became organic. Carnaroli rice is the only variety of rice sown on the farm. This avoids the possibility of inadvertent hybridization. After the harvest, the un-hulled grains of Acquerello Carnaroli are aged in temperature controlled silos from one to three years. The aging makes the starch, proteins and vitamins less water soluble. It improves the consistency of the grains and enables them to absorb more cooking liquid. In short, the cooked grains are bigger, firmer , do not stick together and taste great. After aging, the rice has to be refined and "whitened". A machine called the "screw' invented in 1875 is still regarded as the gold standard. It gently rubs grains against each other to produce a perfectly polished honey colored rice.
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