The correct maturing of paddy rice is especially important. At the end of the harvest, the procedure begins with an initial drying so that it holds up perfectly during cooking. It is then placed to rest in refrigerated silos for several months. This allows the starch contained in the grain to stabilise, improving its hold during cooking without inhibiting the release of starch, which allows a perfect mantecatura.

The whitening process is completed through traditional stone milling process, using Hamburg whitening machines (invented in Germany at the end of the 19th century). This procedure allows the grain to be treated gently with a slow, light, and progressive abrasion. It is still unsurpassed in the processing of delicate large-grain Japonica rice, such as Carnaroli. This method does not overheat the grain and preserves the starch structure. The only partial removal of the outer tegument (skin) gives our rice a superior quality as well as a delicate honey colour. This translates into great cooking resistance and the exaltation of its organoleptic characteristics.

The number of cycles through the Hamburg machine is reduced to no more than two for our “CARNAROLI SEMILAVORATO” and a maximum of three for “CARNAROLI CLASSICO”.