Riso Carnaroli

Det är helt klart det bästa av alla italienska rissorter. Det är till exempel perfekt för tillagning av lyxiga rätter och regionala specialiteter. Risets stora gryn och dess förmåga att ta in och förstärka olika smaker och livsmedel garanterar ett perfekt resultat vid tillagning av risotto, timbaler och rissallader. Dess ypperliga kokegenskaper gör den extremt mångsidig och är det perfekta riset för speciella tillfällen. Carnarolisriset började att odlas 1945 genom att korsa rissorterna Vialone och Leoncino. Provinsen Pavia har specialiserat sig på att odla denna rissort och än idag produceras mer än 60% av allt Carnaroliris här.

Riso Carnaroli

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.

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.

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.


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.


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.

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Riso Arborio

This is one of the most popular rice varieties in Italy, thanks to its shape and texture. The plump grain rice maintains its consistency throughout cooking. During cooking, the heat penetrates the most peripheral area of the grain, leaving the central core (rich in starch) ‘al dente’. This is what makes it suitable for all types of risottos, which can be deliciously creamy, as well as for timbales and ‘supplì’ (Rome’s mozzarella-filled rice croquettes). Arborio rice is named after the town of the same name in Vercelli where it was first selected in 1946, derived from the Vialone cultivar. Even today, these areas of the Po Valley are the largest producers of Arborio rice.
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