The prince of rices, with large and resistant to cooking grains.
Carnaroli rice is the superfine rice that occupies the highest quality levels of Italian production.
The grain is very rich in amylose, which makes it consistent, guaranteeing a good seal during cooking.
It is ideal for risottos, but can be used in any preparation and is unlikely to disappoint even less expert cooks.
It was born from the cross between the Vialone and the Lencino in 1945. Its rebirth can be placed in the mid-eighties thanks to a farmer from Lomellina
Super fine carnaroli rice