12 x Gallo Riso Riserva Carnaroli, 100% Italian Rice, Cooking Time 15 Minutes, Ideal for Risottos, Pack of 1 kg + Italian Gourmet Polpa di Pomodoro 400 g Tin

Free Italian Gourmet Polpa di Pomodoro 400g Tin History of Carnaroli Rice Carnaroli Rice was born in 1945 based on the idea of Ettore De Vecchi, agronomist and rice farmer, who wanted to produce a large and even grain. An unusual target for those years when attempts were normally made to create varieties of rice that guaranteed higher yields and disease resistance. After years of research, studies and hybridizations on the land of the Cascina Casello near Paullo, which belonged to his family, Ettore managed to run the company successfully. Carnaroli rice is the result of the combination of two varieties found in Italy since the 19th century: Vialone and Lencino. It is a very fine rice that belongs to the Japonica variety and is spread throughout Italy. Currently, there are several varieties of Carnaroli rice grown mainly in Piedmont and Lombardy, especially in the areas of Vercelli, Novara and Pavia. The properties of Carnaroli rice Carnaroli rice are characterised by large and particularly elongated grains (approx. 7 mm) with mother-of-pearl colour. The pearl is the opalescent part of the grain that favors the absorption of the spices. It has a high amylose content, a feature that makes the grain more boil-proof, it does not boil and break for too long but it remains compact. It hardly loses starch, but has a good ability to absorb liquids and spices when framed. It is considered one of the best Italian rice varieties and is ideal for preparing an excellent risotto. How to cook carnaroli rice As mentioned earlier, the Carnaroli variety is the protagonist of risottos as it has excellent cooking resistance while releasing a low percentage of starch. It has all the essential properties for the success of a risotto. Arborio or Carnaroli rice: the difference CarnaroFree Italian Gourmet Polpa di Pomodoro 400g Tin
Carnaroli rice is characterised by large and particularly elongated grains (approx. 7 mm) with mother-of-pearl colour. The pearl is the opalescent part of the grain that favors the absorption of the spices.
It has a high amylose content, a feature that makes the grain more boil-proof, it does not boil and break for too long but it remains compact. It hardly loses starch, but has a good ability to absorb liquids and spices when framed.
It is considered one of the best Italian rice varieties and is ideal for preparing an excellent risotto.
As already mentioned, Carnaroli is the protagonist of risottos as it has excellent cooking resistance while releasing a low percentage of starch. It has all the essential properties for the success of a risotto.
Carnaroli differs from Arborio rice mainly in its higher starch content, firmer consistency and more elongated grain. In addition, carnaroli rice is more cooking resistant than arborio rice because it contains a higher proportion of amylose.
Average nutritional values per 100 g product energy 1476 kJ 348 kcal fat 1.0 g of which saturated fatty acids 0.3 g carbohydrates 77.3 g of which sugar 0.2 g fibre 1.0 g protein 6.9 gRice