Tuduu
White Carnaroli Rice

White Carnaroli Rice

Category: Pasta and rice•Seller: FoodExplore
Carnaroli rice is one of the most prized and famous varieties of rice in Italy. Its success is mainly due to its characteristics: the grain is large, has excellent cooking resistance, and reduced stickiness. All this makes it perfect for making risotto. Starting from the early decades of the 1900s, the first artificial crosses between varieties were created with the aim of developing rice that was easier to cultivate, had higher production, and was resistant to rice blast, a widespread disease at the time. The most successful variety was Carnaroli, which was born in 1945 as a cross between two other widely spread varieties in Italy, Vialone and Lencino. Ca Vecchia Carnaroli Rice comes exclusively from the Sinistra Mincio region. The flavor is slightly sweet, and the grain remains firm and al dente. Pairings: Carnaroli rice is suitable for the preparation of all risottos. To fully appreciate the qualities of Ca Vecchia rice, it is recommended for preparing typical land and sea risottos that are not overly creamy, including mushroom risotto and the divine Milanese risotto. Storage: Keep in a dry and dark place. Processing: Ca Vecchia of the Gazzani family is a recently established rice mill that produces rice exclusively from the rice fields of Mantua to the left of the Mincio. To enhance its qualities, at least 4 months pass from harvest to processing, during which the rice is stored and maintained at constant temperatures. The rice is carefully tended and cleaned to avoid the presence of foreign bodies and broken grains that could alter the characteristics of the final product.
£ 2.72

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Description

Carnaroli rice is one of the most prized and famous varieties of rice in Italy. Its success is mainly due to its characteristics: the grain is large, has excellent cooking resistance, and reduced stickiness. All this makes it perfect for making risotto. Starting from the early decades of the 1900s, the first artificial crosses between varieties were created with the aim of developing rice that was easier to cultivate, had higher production, and was resistant to rice blast, a widespread disease at the time. The most successful variety was Carnaroli, which was born in 1945 as a cross between two other widely spread varieties in Italy, Vialone and Lencino. Ca Vecchia Carnaroli Rice comes exclusively from the Sinistra Mincio region. The flavor is slightly sweet, and the grain remains firm and al dente. Pairings: Carnaroli rice is suitable for the preparation of all risottos. To fully appreciate the qualities of Ca Vecchia rice, it is recommended for preparing typical land and sea risottos that are not overly creamy, including mushroom risotto and the divine Milanese risotto. Storage: Keep in a dry and dark place. Processing: Ca Vecchia of the Gazzani family is a recently established rice mill that produces rice exclusively from the rice fields of Mantua to the left of the Mincio. To enhance its qualities, at least 4 months pass from harvest to processing, during which the rice is stored and maintained at constant temperatures. The rice is carefully tended and cleaned to avoid the presence of foreign bodies and broken grains that could alter the characteristics of the final product.