Simple but tasty, the risotto of the day is gorgonzola dop, Trentino Speck Cavalier Umberto Boschi and Pistacchi Sgusciati Sicilia - Nama Mandorle directly from the Etna slopes. The leitmotiv is the same: high quality ingredients, even without particular cooking processes, can lead to a good level final result. Starting from the basis with Acquerello rice carnaroli, the ideal for risotto, the softness of the gorgonzola is paired perfectly with the decise and sapid taste of speck, finally the characteristic intense taste of the green gold of Sicily to close the recipe.

Passionates of cooking, of authentic, high quality, healthy and ethically sustainable food certainly have already known and tasted Acquerello - Carnaroli Rice. A story that is born in the 15th century, from a simple hostel for pilgrims in Colombara, in the province of Vercelli, a territory that has always been located to rice cultivation. What really makes Acquerello rice unique? the main factors are three; the helix processing, a complex but low invasive method, that allows the perfect cleaning of the grain however preserving every grain integrity at the same time. The one year aging of this Italian rice in silos helps the stabilization of the starches, so that they don’t scatter during the cooking, helping the absorption of condiment too. Lastly, but fundamental, the reintegration of the rice gemma, that is to say the part endowed with the best nutrients, which is normally separated from the grain. Acquerello, due to many years of research, has found a method to reintegrate it, obtaining the taste of carnaroli rice combined with the nutritional value of raw rice.

In the province of Vercelli has born an unique museum in the world: The Mondine museum is a jewel made up of memories realized in the Cascina Colombara. To see understand where the Acquerello Rice was born, a lot of people stop over Colombara.