This is unanimously considered to be the best Italian rice.
It is ideal for the preparation of gourmet recipes and regional specialties. Its large grain and its ability to blend with and enhance the most varied flavours and foods guarantee success when making risottos, timbales and salads. Its acclaimed firmness throughout cooking makes it extremely versatile to use and an excellent choice for special occasions. The farming of Carnaroli rice started in 1945, with the crossing of the Vialone and Leoncino varieties. The province of Pavia has specialised in the cultivation of this species and, still today, more than 60% of Carnaroli is produced there.
Traditionally used in the cuisines of the Veneto and Mantua regions, this rice is today used mainly in the North-East of Italy in local recipes.
It enhances the traditional flavours of these regions, partnering with simple local ingredients such as pumpkin, mushrooms and game in a huge variety of dishes.
Created in 1967 from the crossing of Vialone and Nano varieties, this rice has short, round grains which expand greatly during cooking, making it ideal for creamy risotto recipes.