for Carnaroli

Carnaroli rice was born in 1945 from the cross between Vialone and Lencino varieties, from which it inherited respectively the good texture and the large size of grains.
It is a well-known rice used by professional cooks for its great over-cooking resistance and the typical visual effect of the grains able to remain well separated and retain their shape after cooking.
Carnaroli Riserva is obtained by paddy (untreated rice) left to stand for at least 1 year after drying.
Aging process, as for Baldo rice, improves the quality of Carnaroli.

❖ As well as for “risotto”, Carnaroli is perfect for rice salads and when you want to obtain well separated grains.
Carnaroli Riserva is recommended in case of a high number of diners (HO.RE.CA.) and for its strong cruncy consistency is a local rice very suitable for Paella.

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