Rice of the japonica variety. It is coarse-grained and whitish. Carnaroli rice is one of the most famous varieties grown in Italy. It has an optimal balance between good absorption capacity and relatively low loss of starch during cooking. Because of these characteristics, it is considered an excellent rice for the preparation of risottos. After cooking, its texture remains homogeneously consistent and creamy at the same time. It has an exquisite and succulent flavor.
Tips for use: For the preparation of risotto, the broth should be added gradually, so that it is always juicy but never immersed in liquid, for this you should have while cooking a remnant of hot broth on the side. At the beginning, it should be stirred constantly and as it cooks, less frequently, so that at the end its consistency is creamy.
Own harvest. Grown in the ecological environment of the Albufera Natural Park in Valencia. Company information:Family business, which has the experience of two generations specializing in the cultivation and production of rice.
Family business
Today, the third generation continues to maintain the traditional practices in the different stages of cultivation and processing and incorporates the advantages of new technologies in all processes, to ensure the highest level of quality.
Today, the third generation continues to maintain the traditional practices in the different stages of cultivation and processing and incorporates the advantages of new technologies in all processes, to ensure the highest level of quality
Specialist producers in the cultivation of some of the varieties they commercialize, such as Bomba rice, a variety that is grown within the Albufera de Valencia Natural Park, helping to conserve and maintain the ecosystem of this wetland.
