Carnaroli rice, often described as “the king of Italian rices”, is characterized by long, domed grains. The starch it contains is the richest in amylose, a substance which helps to make the grain firm at the core, and which gives it excellent resistance to cooking. Its grains therefore retain an excellent absorption capacity, and their loss of nutritional value during cooking remains minimal. It is also the starch that gives it its creamy side, so delicious in risotto.
This balance between smoothness, firmness and ability to absorb flavors makes it the ideal rice for risottos or any other preparation requiring well-separated grains and well-distributed flavors such as arancini and rice salad. Carnaroli rice is ideal for refined dishes, and it hardly betrays even cooks less experienced with risotto.
Harvested in late summer and early fall, the beans are stored, with the husk and bran left intact, until the last minute before crushing and packaging so that they retain all their values. nutrients and their aromas.
The entire production process is environmentally friendly and does not use any preservatives or modified atmospheres to preserve the freshness of the products.
Lucedio Abbey was founded in 1123 by Cistercian monks from Burgundy who reconquered the territory and were the first to introduce rice cultivation to Italy in the 15th century . Rich in nearly 900 years of history, the Principato di Lucedio farm occupies an area of more than 500 hectares in the heart of a regional park.
Abbey of Lucedio, Trino, Piedmont, Italy.