The organic Acquerello Carnaroli rice has been grown on 140 hectares of the beautiful Colombara estate in Vercelli (the rice capital of Europe) for three generations by the Rondolino family .
The Acquerello rice is harvested each October and then aged for 1-3 years. As the raw rice matures in chilled containers, oxygen changes the chemical composition of the starch’s outer layer, so the rice absorbs more liquid when cooking, without turning into a shapeless ‘mush’.
French chef Alain Ducasse has dubbed Acquerello ‘the Rolls Royce of rice’ and Heston Blumenthal uses it in his “perfect risotto”.
Don’t wait any longer to try it.