Its long, rounded grains characterize Carnaroli rice, often described as “the king of Italian rice”. The starch it contains is the richest in amylose, a substance that helps to make the grain firm to the core and gives it excellent cooking properties. The grains therefore maintain an excellent absorption capacity, and the loss of nutritional value during cooking is kept to a minimum. The starch also gives this rice its creamy side, which is so delicious in risotto.
This balance between smoothness, firmness and flavour absorption capacity makes it the ideal rice for risottos or any other preparation requiring well-segregated grains and well-distributed flavours such as arancinis and rice salad. Carnaroli rice is ideal for refined dishes, and even the less experienced will succeed in making excellent risotto.
Harvested in late summer and early fall, the grains are stored with their shells and bran left intact until the last minute before crushing and packaging, so that they preserve all their nutritional values and aromas.
The entire production process is environmentally friendly and does not use any preservatives or modified atmospheres to maintain the freshness of the products.
Lucedio Abbey was founded in 1123 by Cistercian monks from Burgundy who reclaimed the territory and were the first to introduce rice culture in Italy in the 15th century. With nearly 900 years of history, the Principato di Lucedio farm extends over an area of more than 500 hectares in the heart of a regional park.
Lucedio Abbey, Trino, Piedmont, Italy.