Carnaroli

Carnaroli is a medium grain rice of the category Superfino.

Carnaroli is used for the preparation of creamy risotto, which should still remain al dente ( with a bite ). This is achieved by their content of amylose and cooking resistance. This cooking resistance results from a balanced ratio of water absorption capacity and a slow migration of starch during cooking.

Grain of rice

Carnaroli has very compact grains, large and long with a slender pearl side in the middle. The color of the fruit wall is white, the grain has no grooves. For a variety Thousand grain weight of 41.3 grams is given. In some plants, the rice is stored in refrigerated silos for months to promote retrogradation.

An application for registration in accordance with Article 5 and Article 17, paragraph 2 Riso di Baraggia Biellese e Vercelli is available as a protected designation of origin.

Rice plant

The cultivation area of rice is the Italian region Piedmont, especially around the cities of Biella and Vercelli. The rice plants are on average 114 cm tall and have a maximum diameter of 6.6 mm. The spikes have a length of about 26 cm. The hanging ear shows an open structure. The vegetation period from germination to flowering is 103 days germination to maturity 160 days. Carnaroli provides a relatively low yield per unit area and is therefore more expensive than Vialons or Arborio. It was founded in 1945 crossed from the varieties Vialons and Lencino and is considered the best Italian rice.