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Riserva San Massimo Riso Carnaroli Integrale 1kg

€8.90
Tax included
100% whole carnaroli variety rice, grown in a nature reserve.

RAW MATERIAL: 100% whole carnaroli rice, grown in a nature reserve. APPEARANCE: The grains have a characteristic hazelnut color and a natural tone deriving exclusively from the removal of the so-called husk or glumella outer skin; this type of refining makes it possible to maintain all the organoleptic and nutritional qualities of rice such as: fibers, proteins and carbohydrates, without the use of chemicals. PRODUCER: Riserva San Massimo - Gropello Cairoli (PV). SELECTED WHY: This rice is born inside the San Massimo Reserve, in the heart of the Ticino Park, in fields irrigated by abundant spring water and is processed with sustainable techniques for health and the environment. The production process takes place completely in the traditional way. The drying is carried out at low temperatures with a modern methane gas system. The rice is then stored in ventilated silos, as in the past, without any preservatives, then it is husked in small batches. Packaging takes place in a protected atmosphere. CURIOSITY: Carnaroli rice from the San Massimo Reserve is born in the heart of the Ticino Park, in the municipality of Gropello Cairoli (PV). A Reserve, that of Guido Antonello, which arouses the interest of the University of Pavia and other territorial bodies for the implementation of conservation and wildlife-environmental education programs. An uncontaminated environment that extends over more than 500 hectares. The natural spaces are interspersed with agricultural areas, rows of fruit trees, meadows and poplar groves. An environment rich in water and biodiversity, where many animal and plant species coexist. The most fertile fields are used for the production of the authentic Carnaroli, cultivated despite the limited yield, the long production times and the great difficulty of production. SUGGESTIONS FOR USE: It is a rice suitable for the best cold risottos and rice salads due to its great gastronomic qualities, in particular its low stickiness and excellent cooking resistance.

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