It is the most widely used rice for risotto thanks to the size of its grains and the high percentage of amylose, which helps it to keep its form during the cooking process. As well as risotto, it is also suitable for use in side dishes and salads. The product is vacuum packaged. Each package comes with a narrative label which describes its sensory characteristics, area of origin and farming techniques.
Legal name
Organic Carnaroli rice
Ingredients
Organic Carnaroli rice
Conservation method
After opening the package, keep the rice in a closed glass jar in a cool, dry place.
Conservation method
After opening the package, store the rice in a glass jar with a lid in a cool, dry place.
Place of production
Produced and packaged at the factory in: Via Trieste 6, Trino (VC) - Italia
Average nutrition declaration per 100 grams
Energy :1466kJ/349kcal
Fats :0.5g
of which saturated :0,2g
Carbohydrates :79g
of which sugars :0,2g
Fibre :1,1g
Protein :6,5g
Salt :0g
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Narrative Label
A cross between the Lencino and Vialone varieties, created in 1945.
Farming is carried out according to the organic method, the crop rotated with wheat, corn, soya and alfalfa. Fertilisation involves the use of organic fertiliser only (green manure with vetch) while the surface is prepared with harrowing and ploughing. Weed control is carried out manually, with mechanical methods and with the false sowing technique.
Treatments are only carried out when necessary and in accordance with organic farming regulations. The average yield is 4 tonnes per hectare. Submersion is carried out using water from springs, the irrigation consortium and the Ticino river. Harvesting takes place from September to October using combine harvesters. The stubble is cut and buried on the field.
Once dried with hot air, the rice is transferred to the rice mill where it is stored in dedicated silos. This is followed by mechanical cleaning to remove any impurities, dehusking with a rolling machine to remove the chaff, bleaching using a stone machine and optical sorter, and modified atmosphere packaging.
Characteristics
A cross between the Lencino and Vialone varieties, created in 1945.
Cultivation
Farming is carried out according to the organic method, the crop rotated with wheat, corn, soya and alfalfa. Fertilisation involves the use of organic fertiliser only (green manure with vetch) while the surface is prepared with harrowing and ploughing. Weed control is carried out manually, with mechanical methods and with the false sowing technique.
Treatments are only carried out when necessary and in accordance with organic farming regulations. The average yield is 4 tonnes per hectare. Submersion is carried out using water from springs, the irrigation consortium and the Ticino river. Harvesting takes place from September to October using combine harvesters. The stubble is cut and buried on the field.
Preparation
Once dried with hot air, the rice is transferred to the rice mill where it is stored in dedicated silos. This is followed by mechanical cleaning to remove any impurities, dehusking with a rolling machine to remove the chaff, bleaching using a stone machine and optical sorter, and modified atmosphere packaging.
