Acquerello rice is nothing less than the best Carnaroli rice around. Grown, processed and packaged at Tenuta Colombara, 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 best and 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, and this has made a truly unique processing method possible. Acquerello rice: processing. 20 delicate steps are needed to obtain 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°. In this way, the starch stabilizes and when cooked it will disperse less and each individual grain will increase its ability to absorb seasonings. The germ is restored in the final stage. The germ is the vital part of the rice and contains most of the vitamins and microelements. During processing, the germ is separated from the grain, but thanks to a patented process it is subsequently restored to allow the taste of white rice to combine with the nutritional elements of brown rice.
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Acquerello rice is nothing less than the best Carnaroli rice around. Grown, processed and packaged at Tenuta Colombara, 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 best and 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, and this has made a truly unique processing method possible. Acquerello rice: processing. 20 delicate steps are needed to obtain 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°. In this way, the starch stabilizes and when cooked it will disperse less and each individual grain will increase its ability to absorb seasonings. The germ is restored in the final stage. The germ is the vital part of the rice and contains most of the vitamins and microelements. During processing, the germ is separated from the grain, but thanks to a patented process it is subsequently restored to allow the taste of white rice to combine with the nutritional elements of brown rice.
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