Carnaroli Classico rice is considered the king of rice, thanks to its versatility and its wide use in cooking. Born in 1940, its name originates from Emiliano Carnaroli, at the time government commissioner of the National Rice Board.

Long grain, firm consistency, excellent cooking resistance and high starch content make it an ideal product for those looking for the perfect risotto, where the al dente consistency meets the creaminess of the mantecatura.

Also complete from a nutritional point of view, Carnaroli is perfect for giving life to many traditional recipes or for those who love to bring an innovative thrust to the kitchen.

Characteristics

As mentioned, Carnaroli Classico rice is perfect especially if you want to prepare a risotto. Let's see what the main reasons are:

Perfect resistance to cooking : a good risotto must have an excellent consistency. Thanks to its grain, which perfectly resists cooking, a good Carnaroli does not overcook, nor does it risk giving rise to the effect mush , but rather keeps each grain intact and separated. For a pleasant sensation in the mouth.

Rich in starch : Among the polysaccharides that make up starch is amylose, and Carnaroli is rich in it. This substance helps make the grain consistent, but at the same time during cooking more starch is released than other varieties of rice. The result is the classic creaminess, a fundamental factor for an impeccable risotto.

In this package you will find 1kg of Classic Carnaroli rice.

You can use this package as a "refill" for your jars.

Information

Classic Carnaroli rice is a rice type Long A. Its large, oval-shaped grain has an opalescent central pearl, which helps absorb flavours and aromas during cooking thanks to its porous surface.

Rich in amylose and resistant to cooking, it is a perfect rice for preparing risottos and is today among the most used in the kitchen, both by great starred chefs and by families all over the world.

Usage tips

Our rice is a quality product, 100% made in Piedmont, and its nutritional values make it a complete food, rich in beneficial properties.

It is recommended to use it to create first courses, especially risottos, but also for other traditional recipes, such as supplì or arancini.

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