Easy to cook as white rice and with the nutrients of brown rice, Acquerello takes the best from both.
It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced.
It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact.
It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
Complete production chain
Rice is grown, harvested and packed at Tenuta Colombara
20 meticolously controlled steps
From 1 to 7 years
Through an international patented process.
Only the rice grains that pass the 20 processing and selection steps become Acquerello. One of them is the helix, still considered the best method for rice whitening: rice grains rub one against the other, avoiding any damage.
Rice is aged for at least one year in stainless steel silos at a controlled temperature lower than 15°C. Starch is stabilized, thus the rice grain will release less starch during cooking and increase liquid absorption. Only 1% of our production is aged for 7 years, to give the most demanding kitchens a unique product.
Germ is the vital part of a rice grain. It contains most of the vitamins and micronutrients of rice. During whitening the germ separates from the rice grain, but thanks to a patented process we are able to restore it within the grain, enhancing its nutritional values.
A dinner for two, with your family or with all of your friends…
there’s an Acquerello for every occasion
19 Sep 2016
From September 22nd Torino will become the capital of ‘good, clean and fair’ food