Acquerello rice is none other than the best Carnaroli rice available. 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 most delicious and 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 required to obtain Acquerello rice. Starting from 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°C. This way, the starch stabilizes, and when cooked, it will disperse less, and each single grain will increase its capacity to absorb dressings. The reintegration of the germ is the final stage. 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 merge with the nutritional elements of brown rice.
Acquerello rice is none other than the best Carnaroli rice available. 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 most delicious and 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 required to obtain Acquerello rice. Starting from 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°C. This way, the starch stabilizes, and when cooked, it will disperse less, and each single grain will increase its capacity to absorb dressings. The reintegration of the germ is the final stage. 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 merge with the nutritional elements of brown rice.
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