Superfino Carnaroli Rice 1kg
CHF 6.95*
Content:
1 Kilogramm
Available, delivery time 1-2 days
Product number:
RIS-5101
Best before:
31.01.2025
Product information "Superfino Carnaroli Rice 1kg"
Italian Superfino Carnaroli rice for eld risotto
This Riso Superfino Carnaroli is the flagship of Riso Margherita. This variety of rice is unique, it has full, firm, large grains and is suitable for making gourmet risottos and salads. This original Carnaroli Italiano Superfino is a high quality Italian rice variety. This rice swells evenly and absorbs all the flavours of a gourmet risotto, conjuring up a lovely creamy texture. Once you've tried it, you'll probably never put another grain of rice in your pot again!
Tenuta Margherita - Italian rice since 1904 - Riso Margherita
The story of Riso Margherita began a long time ago. It goes back to 1904, when an idea and simple emotions found their home in an estate in Piedmont. Thus was born Tenuta Margherita and its traditionally handmade rice.
Built in 1562, Tenuta Margherita covers around 300 hectares of land in Desana and the surrounding area, a few kilometres from Vercelli. The farm is a piece of history of the Vercelli plain - a land of water, rice, fog and herons.
The weeding of the rice fields has always been done by hand, because only by weeding and crop rotation can the soil really be cleared of weeds. In keeping with patron Davide Bruse's motto of "care & delicacy", this is the only way to produce excellent food. He attaches particular importance to the traditional way of Italian rice production. Thus, in 18 processing steps, the dark raw rice is turned into the perfect grain by being very gently stroked twice by two stone slabs and made beautiful, in which the flavourful character and the valuable nutrients are preserved.
Properties "Superfino Carnaroli Rice 1kg"
| Origin: | Piedmont |
|---|
Manufacturer "Riso Margherita"
Tenuta Margherita - rice producer since 1904
Italian rice of the Tenuta Margherita brand is characterised by its high quality, original taste and good nutritional composition. Especially the risotto rice of this brand is known all over the world because its special characteristics offer the best conditions for typical Italian risotto.
About the Tenuta Margherita company
The history of Tenuta Margherita goes back to 1904. So for more than a century now, the company has been striving to produce the best risotto rice Piedmont has to offer. Even though the company's history began a long time ago, it always looks to the future. The traditions are preserved, but nevertheless Tenuta Margherita acts with an eye to the future in order to identify and meet the challenges. The most important values of the manager, Davide Brusa, are slowness and caution. These are the two principles in the production of the rice, as this is the only way to achieve the excellent quality that is so typical of Tenuta Margherita.
The product chain at Tenuta Margherita: preparation and sowing
From the very beginning, Tenuta Margherita's aim has been to offer its customers the best risotto rice. That is why it has always relied on a closed product chain. In this way, the company ensures that a unique and high-quality product can be created - just typical Italian rice. At the end of February, the agricultural product chain begins by preparing the soil. The farm's arable land, which covers about 300 hectares, is made ready for the new season. In mid-April, the rice fields are flooded because sowing takes place in water. During this period, the surrounding area is immersed in the popular "chequered sea", with Tenuta Margherita surrounded by water like an island. In the following summer months, the rice ripens: the blue rice paddies first turn green and then golden yellow.
After ripening, harvesting and rice processing take place
Harvesting then takes place from mid-September to the end of October. More than 2000 tonnes of rice can be harvested and taken directly to the drying facilities. In the drying facilities, the moisture is gradually and evenly reduced. The paddy rice is now allowed to rest in the silos for at least another 60 days. The actual rice processing begins at the end of November, using a slow and gentle processing method in a traditional stone mill. The whole-grain rice goes through several processing steps in the conical husking machines of the "Amburgo" Minghetti type. This is an old processing method in which the rice is only gently stroked. The germ remains on the grain due to the stroking, which keeps it intact. The nutrients and the amber colour are also preserved in the best possible way. These are precisely the characteristics that distinguish Tenuta Margherita's Piedmont risotto rice. After rice processing, it can be packaged and sold in-house - and finally delight the palates of rice lovers all over the world.
Login