Acquerello: A Piedmont Rice

Recently, I came across a unique type of Carnaroli rice that is exclusively produced in Piedmont. While Arborio rice is often linked with Risotto, the Carnaroli grain arguably results in a more refined product. Acquerello is a regional gem for Italians, who have dedicated generations to cultivating the highest quality rice. They have become the sole company that produces white rice while preserving the germ of the grain, typically found only in less processed wheat grain.

Over the years, Acquerello has developed to the extent of creating a truly unique product. They have a patented system that processes their farm-grown rice with exceptional care. Part of their method involves reintegrating the wheat germ into the grain after the whitening process. The germ is rich in nutrients that white rice loses during processing. This is why brown rice is often preferred for its nutrients, though it is harder to prepare. White rice is easier to prepare, but this convenience often comes at the cost of nutrients.

Furthermore, the company has succeeded in ensuring the highest quality of flavor. Their raw rice is aged for at least one year, which helps stabilize the starches in the grain. This allows the rice to maintain its structure during cooking, causing the grain to release less starch and absorb more flavor.

This rice is truly a Piedmont treasure that I hope to use for years to come. Not only is it grown in the region where my family originated, but there is no other rice like it. With this rice, you will enjoy healthier, better-tasting, and truly unique food.