The plant of Carnaroli stands roughly six feet tall and it is characterised by a very delicate
husk, a synonym of purity.
A cross germination between the Vialone and Lencino variety in 1945, creates the Carnaroli - one of the most appreciated and respected varieties of risotto. The fine balance of starch, allows better absorption of broth and sauces, but also improves coating of butter and cream for a perfect richness.
It is superior in retaining aromas and flavours. These features make this rice ideal for preparing tasty and gourmet dishes.