The nutrients of brown rice and the easiness to cook of white rice, Acquerello brings together the best from both rices.
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
Protetto da brevetto internazionale
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.
Starch is stabilized, thus the rice grain will release less starch during cooking and will increase liquid absorbtion
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
03 Apr 2019
The famous French illustrator Guillaume Long has designed a limited edition of the Acquerello tin insert.