Manufacturer: Tenuta Chiappine

Arborio Rice
The large size of the grain (which allows a good resistance to cooking) counts it among the
best rice for risotto, also guaranteeing an excellent cream. It is not the only use in the kitchen.
for this variety, which also lends itself very well to starters, salads, timbales, side dishes and dishes
unique. Its size, on the other hand, does not recommend its use for desserts. It is included in the list of
Cultivable varieties with Protected Designation of Origin in Baraggia Biellese and Vercellese and with
Protected Geographical Indication in the Po Delta.

DEFINITION
Granello Lungo A for risotto which derives its name from the city of Vercelli where the variety was selected in 1946.
The denomination rice is reserved for the product obtained from the transformation of the paddy with total removal of the husk and subsequent refining operation.

FEATURES
It has a long, semi-round grain with a slightly square pearl shape. Historical variety of Italian rice cultivation, typical of the national market, characterized by low amylose content, central and extended pearl and large grain size.

AGRONOMIC CHARACTERISTICS
• Vegetative cycle: Medium (140-145 days)
• Seeding rate: 180-200 kg/ha (low tillering capacity)
• Planting period: until May 10
• Adaptability to underground planting: fair
• Germination vigor: good
• Housing: Very good resistance
• Tolerance to fungal infections: poor
• Production attitude: fair
• Response to abundant fertilization: mediocre
• Harvest problems also depending on the yield to industrial processing: a
The relative advance of the harvest allows a higher processing yield.

MORPHOLOGICAL CHARACTERISTICS
• Average height: 128 cm (very tall)
• Corn on the cob: compact, very tall and hanging; length 20.5cm
• Artist: music
• Average weight of 1000 seeds: 44.8 g
• Foliar habit: intermediate, flag leaf parallel to the ground
• Caryopsis dimensions: length 6.7 mm; width 3.3mm; ratio 2.27
• Pigmentation: absent

PRODUCT CHARACTERISTICS (CARYOSIDE WITHOUT HELMET)
• Shape: semicircular
• Pearl: central, extended
• Stripe: absent
• Tooth: pronounced
• Head: oblong
• Section: flattened
• Aroma: non-aromatic
• Amylose: low

NUTRITIONAL CHARACTERISTICS (PER 100 GR OF RAW PRODUCT)
• Proteins: 6.90 gr -
• Fat: 0.7 gr -
• Carbohydrates: 77 grams
• Dietary fibers: 1.1 gr
• Caloric content: 351 Kcal / 1490 Kj
• Cooking time: about 18 minutes
• Culinary use: risotto