Riso Acquerello

Someone called it the “Rolls Royce of rice,” and we at lagAlpi can only confirm this. Watercolor ricehasliterally revolutionized its industry, drawing on traditions as old as the world that have made it, from a versatile and beloved food, a noble ingredient of choice and usable in any cuisine.

The only one to be milled using the propeller method-which allows the integrity of each individual grain to be preserved-Acquerello rice is distinguished by the many innovations the Rondino family has boldly brought to their enterprise. First among them is theaging of raw rice in refrigerated silos, which allows thestarch to stabilize and disperse less during cooking, resulting in an increase in the rice’s ability to absorb the seasoning. An aging process which, on 1% of Acquerello’s reserve, is extended up to 7 years, in order to obtain a first quality product for the most demanding kitchens. But Acquerello did not stop there, going so far as to patent a complicated process for reintegrating the bud, which normally separates from the grain during processing, dispersing many of the vitamins and trace elements naturally contained in rice. By replenishing the germ, Acquerello rice doesn’t just taste better, it’s also significantly healthier!

What about the special attention that the Rondino family pays to the protection of the territory and to the environmental sustainability of the production process? Just think that the habitat of dragonflies, swallows and bats is gently preserved in order to obtain a very natural remedy against mosquitoes.

In short, we cannot due Acquerello rice in so few words, but we at lagAlpi invite you to taste it and explore the varieties available in our shop.