Riso Carnaroli

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.

  • Cooking time: 16-14 min
Riso Carnaroli
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    Our method

    Attention, care, experience, quality at every stage: from our mill to your table.

    Selecting the wheat

    Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
    grano

    The milling

    We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
    molitura

    The dough

    Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
    impastamento

    Drawing

    While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
    trafilatura

    Drying

    Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
    essiccazione



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    Riso Superfino Arborio

    This rice is one of the most widely used in Italy thanks to its characteristics of shape and substance. The grains are pleasantly large and visually appealing. This rice is particularly suited for both creamy risottos and "timballi" (oven-baked dishes) and "supplì" (rice croquettes).

    Tips

    When preparing a risotto, after removing the onion, let the the oil and butter reduce, add the rice and stir with a wooden spoon, so the rice does not come into contact with cold or sharp surfaces. Only when the rice has been toasted to perfection, i.e. it has absorbed all the condiment and has become shiny and transparent, can the other ingredients, called for in the recipe, be added.

    Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.

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