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Ingredients: Carnaroli rice

Weight: gr. 1000 – 35.28 oz.

Appearance: Born of a cross between Vialone and Leoncino, has large grains about 7 mm long, consistent, and tapered to easily absorb odors and harmoniously with the ingredients.
It has a cerulean color, with small and white central pearl.
Taste: The taste is clean, almost sweet, with firm and elastic grain even after cooking.
Use: With “al dente” consistency and keeps it for a long time. It is suitable for many types of risotto also seafood risotto and rice salads

History

It is considered the founder of the prestigious riso, or rather, from risotto. It was founded in 1937 by crossing between the Vialone and Nano, named for the reduced plant height. Belongs, unlike Carnaroli, Arborio, Baldo (all superfini), to the category of semifini. Among the best varieties is the most versatile and is therefore a rice that is suited to be used by the most demanding gourmets.