Carnaroli rice appeared in 1945 and came from the cross between Vialone and Lencino rice from which it has inherited the large size of the grain.
This rice is well known and it is used by chefs for its great cooking resistance and for its grainy visual effect.
Carnaroli Riserva is obtained by paddy (untreated rice) left to stand for at least 1 year after the drying.
The aging process, as for Baldo, enhances its qualities.
❖ Other than “risotto”, Carnaroli is recommended for rice salads and when you want to obtain well separated grains.
Carnaroli Riserva is recommended in case of a high number of diners and for its strong cruncy consistency is a local rice very suitable for PAELLA.