Acquerello rice company origin
Livorno Ferraris, Vercelli
Acquerello Rice, aged 1 year, owes its high quality to a special processing called propeller processing.
The rice is placed inside a machine with a helix in which thanks to a slight thermal shock the rice is slightly heated.
Finally, due to this thermal shock, the rice grain bud inside is extracted and followed by further processing.
Reinserted and again ‘smeared’ over the grain.
Resting the rice using the ancient Agin technique is essential to obtain the characteristic crispy ‘bite’.
To achieve this, it is left in special refrigerated silos to age for at least 1 year, but can be up to 7 years.
The Rondolino family has been involved in rice growing since 1935 when they bought the C0lombara estate in Livorno Ferraris in the province of Vercelli.
Piero’s son has been carrying on the Acquerello project with passion and dedication since the early 1990s, handing it down to the present generation.
The Acquerello aged rice is of excellent quality: Carnaroli Superfino, unique in the world and always perfect, thanks to its intact and firm grains.
What makes it so special and renowned?
The answer is simple thanks to its processing patented by the Rondolino family using a propeller to remove the grain and then reintegrate it.
This prized rice is exported all over the globe from Livorno Ferraris to the other end of the world like New Zealand.
One of the best rice within the Italian panorama.
Packaged in an elegant vacuum-packed tin specially designed to maintain the product’s characteristics and aroma unaltered.
Average nutritional values per 100 grams of product
- Energy 347 kcal
- Fat 1 grams of which saturated 0.2 g
- Carbohydrates 77 g of which sugar 0.2 g
- Fiber 1 g
- Protein 8 g
- Salt 0 g