Acquerello’s grain story
Acquerello is the Carnaroli rice cultivated, refined and manufactured in Italy by the Rondolino family.
It is a unique rice for three reasons:
1. It is the first Italian aged rice.
The rice, right after the harvest, still in its shell, is stored in silos properly refrigerated for at least one year. With this procedure the starch in the grain gets mature, improving their organoleptic characteristics becoming more able to absorb spices, maintaining their ‘al dente’ texture. It is very suitable for all recipes.
2. It is refined very gently.
Only intact grains are able to have a uniform cooking. Acquerello is refined with a slow and delicate old machine invented in 1875 called helix, which was later abandoned by the big industry for its high production cost. It is a machine that preserves the integrity of the grains, resulting in a delicate and gradual refinement.
3. It is white rice with the main nutritional values of the brown rice.
The grain of rice contains the germ, which is the part that gives rise to a new plant and it is where is concentrated the main nutritional values of the whole grain. It is located in the tooth of the grain in the first whitening stage, gets detached and lost. Before being packed, the white grain of Acquerello is reunited with its own germ, for its characteristics of high fat and softness, the germ melts and covers the outside of the grains.
Besides, Acquerello comes in vacuum packages of 2.5 kg or in the iconic cans with 250gr, 500 gr or 1 kg for better preservation of all their nutritional characteristics. The cans bear the photograph of the landscape where it is produced in the county of Vercelli in the Piedmont region. It is 140 acres of beauty and is where the most advanced technology is combined with ancient techniques with the objective to continuously innovate and create a product not only unique, but also with a high performance.