Acquerello rice is none other than the best Carnaroli rice available. Cultivated, processed, and packaged at the 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 the most innovative rice. Acquerello rice: why is it special? Its success is the result of a 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. Twenty delicate steps are necessary to obtain Acquerello rice. Starting from the helix, still considered the best method for whitening rice through the friction of the grains. The raw rice is allowed to age 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 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 micronutrients. 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 brown rice.
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Acquerello rice is none other than the best Carnaroli rice available. Cultivated, processed, and packaged at the 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 the most innovative rice. Acquerello rice: why is it special? Its success is the result of a 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. Twenty delicate steps are necessary to obtain Acquerello rice. Starting from the helix, still considered the best method for whitening rice through the friction of the grains. The raw rice is allowed to age 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 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 micronutrients. 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 brown rice.
