CARNAROLI RICE 500 g

Carnaroli Oltresole rice is an Italian artisanal product traditionally grown in the rice fields of the lower Ferrara area. Carnaroli is a highly prized rice characterized by a long, firm grain with a high starch content and excellent cooking resistance, all qualities that have earned Carnaroli the nickname of "King of rice". In fact, they remain intact and compact after the 16-18 minutes required to cook them. They absorb well broth, sauces, other liquids but also butter and cream for a perfect creaming. Furthermore, carnaroli retains aromas and smells equally well. For these peculiarities Carnaroli is one of the most suitable rice when preparing a risotto. As for the flavor, carnaroli is slightly sweet, making it an excellent base to enhance the taste of any ingredient from porcini mushrooms to prawns from pumpkin cream to radicchio to taleggio. Among the types of rice, carnaroli is among the most digestible and it is easier to assimilate its nutritional properties. PAIRING: Oltresole carnaroli rice is a variety very suitable for the production of risotto thanks to its high capacity to absorb seasonings. It differs from the more common Arborio rice due to its higher starch content, firmer texture and longer grain. Carnaroli rice has excellent resistance to cooking because it has higher quantities of amylose. It belongs to the class of "superfine" rice and is often called the "King of rice". WELLNESS AND HEALTH: This type of rice is an excellent regulator of the bacterial intestinal flora and promotes intestinal transit. It is also useful for its detoxifying action at the level of the gastro-intestinal system because thanks to its lipid formation and the fibers it contains, it performs a stimulating action on the intestine, promoting its regularity. The advantage of carnaroli rice like that of other types of rice is that it is naturally gluten-free, which makes it suitable even for intolerant people. CURIOSITY: Carnaroli was born as a cross between the two varieties of Vialone and Lencino rice as an idea of the Paullese rice grower Angelo De Vecchi. The name derives from one of his Carnaroli collaborators. The latter disheartened by the poor results of cultivation one day said to De Vecchi: "Dutür se fèm?". Then the expert replied: "We insist if we find the quality that I say I will give your name to that rice".