>> If Carnaroli is defined as “The Prince of Risottos” it is not by chance, it is not subjective; but it is due to its “fingerprint” which is specific and different, precisely due to the particular genetic factors and has no equal in any other variety including those of the same group to which it belongs. >>
F. Haxari
Da Il Risicoltore, novembre 2018
Among the varieties of rice we grow, we market Carnaroli, which epitomises the excellence of our production.
Carnaroli classico
The plant stands out for its height and elegant posture. The ear, gently curved downwards, has golden grains, with brown pigmentation at the apex, from which the “arista” clearly departs, a delicate filament particularly evident in this variety.
The grain, large and with a tapered section, once worked, has a pearly white color.
Typical risotto rice, Carnaroli has the unique ability to remain al dente (firm to the bite), but at the same time to release the starch for a perfect mantecatura (creaming). This characteristic has earned it the title of “King of Rice” by chefs and culinary experts.
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