Acquerello rice is none other than the best Carnaroli rice available. Grown, processed, and packaged at the Colombara estate, in the heart of the province of Vercelli, by the Rondolino family, it is recognized by the most famous chefs and gourmets as the most versatile, the most nutritious, the tastiest, and the most innovative rice. Acquerello Rice: why is it special? Its success is the result of long study and family experience, it is the union of tradition and innovation, which has allowed for a truly unique processing. Acquerello Rice: the processing. 20 delicate steps are necessary to achieve Acquerello rice. Starting with the helix, still considered the best method for whitening rice through the rubbing of the grains. The raw rice is aged for at least one year in silos at a controlled temperature below 15°. The starch stabilizes in this way, and when cooked, it will disperse less, and each individual grain will increase its ability to absorb seasonings. The reintegration of the germ is the final phase. The germ is the vital part of the rice and contains the majority of vitamins and microelements. During processing, the germ is separated from the grain, but thanks to a patented process, it is subsequently reintegrated to allow the flavor of white rice to combine with the nutritional elements of whole grain rice.
Shipping costs £40.63, free over £252.30
Price VAT included
Acquerello rice is none other than the best Carnaroli rice available. Grown, processed, and packaged at the Colombara estate, in the heart of the province of Vercelli, by the Rondolino family, it is recognized by the most famous chefs and gourmets as the most versatile, the most nutritious, the tastiest, and the most innovative rice. Acquerello Rice: why is it special? Its success is the result of long study and family experience, it is the union of tradition and innovation, which has allowed for a truly unique processing. Acquerello Rice: the processing. 20 delicate steps are necessary to achieve Acquerello rice. Starting with the helix, still considered the best method for whitening rice through the rubbing of the grains. The raw rice is aged for at least one year in silos at a controlled temperature below 15°. The starch stabilizes in this way, and when cooked, it will disperse less, and each individual grain will increase its ability to absorb seasonings. The reintegration of the germ is the final phase. The germ is the vital part of the rice and contains the majority of vitamins and microelements. During processing, the germ is separated from the grain, but thanks to a patented process, it is subsequently reintegrated to allow the flavor of white rice to combine with the nutritional elements of whole grain rice.
