Acquerello aged carnaroli is the “designer” rice which enhances Italian cuisine at its finest. It is grown using a crop rotation system and is the only rice variety sown on the farm, to avoid the possibility of inadvertent hibridisation with other varieties. After the harvest, the unhulled grains of Acquerello carnaroli are aged from one to three years in Colombara’s temperature controlled silos, a process which, by allowing the rice to “breathe”, optimises its qualities and organoletic characteristics. Aging renders starch, proteins and vitamins less water-soluble, improving the consistency of the grains and enabling them to absorb more cooking liquid. When cooked, the grains become bigger, firmer, do not stick together – and taste even better. After the aging process, the rice has to be refined and “whitened” and, for this phase, “the screw” – a machine invented in 1875 - is still regarded the best for the job, if by no means the most economical. In this machine, the rice spirals slowly downwards, gently rubbing grain against grain and thus maintaining nutritional values which with other bleaching methods can be easily lost. At the end of the process, Acquerello rice is perfectly polished and honey-colored.
"The Rolls Royce of Rice." - Alain Ducasse
Net weight: 2.5 kg (5.5 lbs)