Rice

Those that follow us have had the opportunity to appreciate Acquerello Carnaroli Rice from Rondolino in Piedmont, a unique product for its royal quality and its nutritional properties but especially for its goodness and versatility. There are however two schools of thought on risotto. The first called “mantecato” or creamed risotto initially toasts the rice and then cooks it adding broth a little at a time. The second version, is“non mantecato” or non-creamed and is mastered in the Mantova area in the low Veronese region, the birthplace of this type of rice. We present Cà Vecchia by Gabriele Gazzani. It is an exceptional rice both in its white or whole grain brown varieties.