Carnaroli

In many ways it represents excellence among all Italian rice varieties.
Carnaroli rice starch is the richest in amylose, a substance that helps make the grain consistent while keeping it al dente. Its unparalleled gastronomic aptitudes lie in its excellent ability to absorb flavors and seasonings and the balanced release of starch during cooking that allows it to blend and enhance the most diverse flavors and foods.
The advantage of consuming rice that is always fresh, as if just harvested, and that retains its organoleptic characteristics.