History of Carnaroli Rice
Carnaroli rice was born in 1945 based on the idea of Ettore De Vecchi, agronomist and rice grower, who wanted to create a large and consistent grain. An unusual goal for those years in which people usually tried to create varieties of rice that guaranteed greater yield and resistance to disease.
Following years of research, studies and hybridizations carried out on the land of Cascina Casello, near Paullo, owned by his family, Ettore succeeded in the enterprise.
Carnaroli rice was born from the union of two varieties present in Italy since the nineteenth century: the Vialone and the Lencino.
It is a highly prized rice, belonging to the japonica variety and widespread throughout Italy. Currently there are several varieties of Carnaroli rice that are grown mainly in Piedmont and Lombardy, in particular in the areas of Vercelli, Novara and Pavia.
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Riso Riserva Gallo Carnaroli 1kg
€ 4,80
The characteristics of Carnaroli rice
Carnaroli rice is characterized by large and particularly elongated grains (about 7 millimeters) with a pearly color. The pearl is the opalescent part of the grain that favors the absorption of seasonings. It has a high amylose content, a characteristic that makes the grain more resistant to cooking, not causing it to overcook and disintegrate, but keeping it compact. It is very difficult to lose starch but it has a good ability to absorb liquids and condiments during creaming. It is considered one of the finest Italian rice and most suitable for the preparation of an excellent risotto.
Category: Original Italians Food Products
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