Carnaroli Rice ‘DNA 100% Authentic’ – Whole Grain

The characteristic hazelnut color and its own natural hue result exclusively from the removal of the outer husk
so-called “lolla or glumella.” This type of refining, carried out without the use of chemicals, allows
to maintain all the organoleptic and nutritional qualities of the rice, including its natural richness in fiber, protein and
carbohydrates. Authentic whole-grain Carnaroli rice Il Mangiarbene is particularly suitable for the best cold risottos and rice salads thanks to its distinctive characteristics of excellence, particularly its low glutinosity and excellent cooking firmness.
Cooking time: 50/55 minutes

Not Karnak, Poseidon or Carnise, but Carnaroli!
Often you will find something on your plate that may be legally called Carnaroli, but actually is not. Standards, in fact, allow varieties of paddy rice such as Karnak, Poseidon or Carnise to be processed and the name “Carnaroli” to be given to the finished product, but the organoleptic characteristics of these varieties are radically different from the authentic one. Hence the need, sometimes little known even to amateurs, to distinguish “Carnaroli”
of spurious origin from a pure Carnaroli rice like ours.

The context completes the masterpiece. This Carnaroli is produced in the Ticino Natural Park, where rice fields are fed by as many as 44 spring water pools. Maintaining grass on the ripe fields, deep furrows around
their perimeter, crop rotation and generally integrated farming techniques are just some of the examples of good practices that have helped to keep local biodiversity intact while fully respecting the environment.

Having finished the work of Nature, the work of technology begins. Upon reaching the right maturity, the paddy rice is harvested and immediately dried in the farmhouse. Methane gas is used during the process. This gas, unlike the more widespread use of diesel fuel, is completely odorless and allows the aroma and flavor of the rice to remain unaffected. A heat exchanger also negates any contact between the fumes and the grains. This drying method guarantees the healthiness of the rice and makes it possible to use moderate temperatures, which are essential in order to keep each grain intact and compact.

The product is now in our kitchens and we can appreciate its unique characteristics that distinguish it from any Carnaroli. Let’s look at the rice: perfect, white, no streaks, no broken grains. Let’s put an uncooked grain in our mouth, let it pass between our tongue and palate: we will notice its characteristic belly shape. Now, finally, let’s cook it and get a great cooking hold and, above all, a starch release beyond all expectations (about 25 percent amylose) that guarantees such a creaminess that many chefs agree on one thing: with this rice, mantecatura is an option, certainly not an obligation.

The characteristic hazelnut color and its own natural hue result exclusively from the removal of the outer husk
so-called “lolla or glumella.” This type of refining, carried out without the use of chemicals, allows
to maintain all the organoleptic and nutritional qualities of the rice, including its natural richness in fiber, protein and
carbohydrates. Authentic whole-grain Carnaroli rice Il Mangiarbene is particularly suitable for the best cold risottos and rice salads thanks to its distinctive characteristics of excellence, particularly its low glutinosity and excellent cooking firmness.
Cooking time: 50/55 minutes

Not Karnak, Poseidon or Carnise, but Carnaroli!
Often you will find something on your plate that may be legally called Carnaroli, but actually is not. Standards, in fact, allow varieties of paddy rice such as Karnak, Poseidon or Carnise to be processed and the name “Carnaroli” to be given to the finished product, but the organoleptic characteristics of these varieties are radically different from the authentic one. Hence the need, sometimes little known even to amateurs, to distinguish “Carnaroli”
of spurious origin from a pure Carnaroli rice like ours.

The context completes the masterpiece. This Carnaroli is produced in the Ticino Natural Park, where rice fields are fed by as many as 44 spring water pools. Maintaining grass on the ripe fields, deep furrows around
their perimeter, crop rotation and generally integrated farming techniques are just some of the examples of good practices that have helped to keep local biodiversity intact while fully respecting the environment.

Having finished the work of Nature, the work of technology begins. Upon reaching the right maturity, the paddy rice is harvested and immediately dried in the farmhouse. Methane gas is used during the process. This gas, unlike the more widespread use of diesel fuel, is completely odorless and allows the aroma and flavor of the rice to remain unaffected. A heat exchanger also negates any contact between the fumes and the grains. This drying method guarantees the healthiness of the rice and makes it possible to use moderate temperatures, which are essential in order to keep each grain intact and compact.

The product is now in our kitchens and we can appreciate its unique characteristics that distinguish it from any Carnaroli. Let’s look at the rice: perfect, white, no streaks, no broken grains. Let’s put an uncooked grain in our mouth, let it pass between our tongue and palate: we will notice its characteristic belly shape. Now, finally, let’s cook it and get a great cooking hold and, above all, a starch release beyond all expectations (about 25 percent amylose) that guarantees such a creaminess that many chefs agree on one thing: with this rice, mantecatura is an option, certainly not an obligation.