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.

Despite the plant origins belong to the Far East countries, during the passing of the centuries Italy has developed a strong bond with rice, to the point of making the risotto one of its gastronomic specialties. Which were the origins of this partnership? The answer can be find in Vercelli, precisely at the Lucedio Abbey, where the friars in the 15th century introduced the cultivation of rice in Italy for the first time. So the agricultural company Principato di Lucedio is the producer of the first Italian rice, an heritage that has allowed the development of an exceptional product, derived from low impact and eco-sustainable cultivation. The varieties of rice cultivated are many and different, they’re the result of research, experience and sperimentation, from the classic carnaroli, vialone nano, Baldo Rice Principato di Lucedio to the more particular ones as rice venere, red rice Ermes, basmati, and the selenio rice variety for sushi.

This morning, on one of the most important Italian tv, a service about Rice Principato di Lucedio has been broadcasted. Our congratulations go to this company for being a true and correct symbol of the high quality Italian rice.

The Carnaroli Rice Principato di Lucedio is the fittest rice if you want to prepare a gourmet risotto. Carnaroli is the most prestigious Italian rice variety, the grain is big and rich in amylose which ensure a low glueness and an high endurance to the cooking which makes it perfect for risotti.