Semi wholeweat Carnaroli rice

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Carnaroli is the king of the rice. The semi wholeweat rice stays firmer when cooked. Excellent for making risottos and rice pastries.

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Semi wholeweat Carnaroli rice

Semi wholeweat Carnaroli rice: selling the Mantuan rice by Cà Vecchia online

The Carnaroli rise is one of the most famous and finest rice varieties in Italy. Its success is due to its properties: the grain is big and stays firm and does not become sticky when cooked. All these characteristics make this rice perfect to cook risotto. In the first decades of the 20th century, the fist attempts of creating artificial crossings between different rice varieties were tried. The reason was behind these attempts was to create a rice which would have been easier to grow, more able to produce higher quantities and more resistant to the brusone, a rice illness widespread in those years. The most successful variety was in fact the Carnaroli, which was created in 1945 as a crossing between two other famous varieties in Italy, the Vialone and the Lencino. The Carnaroli rice by Ca Vecchia comes exclusively from the region of Sinistra Mincio. Its taste is slightly sweet and the grain stays firm well after cooked.
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Origin Mantova
Location Prodotto in Italia
How it's made The semi wholeweat Carnaroli rice is made by the Gazzani family at their rice mill, which has been recently built. They pick the rice exclusively from the rice-fields in the Mantuan area. To enhance its qualities, the production of the rice starts 4 months after the harvest. Grain refinement is milder and this allows the rice to have more fibres and nutrients.
Storage Keep in a dry, dark place


The semi wholeweat Carnaroli rice by Cà Vecchia has more flavours compared to the white rice and it is delicious even if seasoned with only a bit of olive oil and grated parmesan (or gomashio for a vegan dish). Excellent for cold rice salads and together with chickpeas and vegetables as a single course.

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