Whole grain Carnaroli rice

Traditionally, Carnaroli rice is used to prepare the risotto and is different from the more common rice Arborio for higher starch content, firmer consistency and longer grain.

Carnaroli Integrale has a longer cooking time about 40/45 minutes, suitable for soups.

Carnaroli rice holds up better than other varieties of rice during the slow cooking required to make risotto. This is because it has a higher quantity of amylose.

Carnaroli rice belongs to the class of "superfine" rice and is often called the "king of rice".

As with other well-known varieties of rice sold in Italy (Baldo, Arborio, Rosa Marchetti), under the name Carnaroli other varieties belonging to the same product class can also be marketed (e.g. Carnise, Keope).

Our Carnaroli rice is free from all chemical products. We cultivate our land by referring to the principles of biodynamics and biodiversity.

Carnaroli rice is one of the most famous and used rice in Italy, it originates from Pavia, Novara and Vercelli, this rice holds its cooking very well.

Place of cultivation

Rovasenda, Vercelli, Italy

Place of production

Arro, Salussola, Biella, Italy

Ingredients

Carnaroli rice from organic farming

Store in a cool, dry place, not exposed to light and at a temperature below 19 degrees Celsius

  NUTRITIONAL STATEMENTS AVERAGE VALUES PER 100g OF PRODUCT.

Energy 1389Kj 332 Kcal

Fats 0,4g

of which saturated fatty acids 0.13g

Carbohydrates 80,4g

of which sugars 0,2g

Fibre 1,0g

Protein 6,7g

Salt 0,01g