Description

At Tenuta Colombara, Piero Rondolino transforms the grains of rice in Acquerello, thanks to an exclusive process protected by an international patent.

Once it has been harvested, the rice is stored for at least one year in refrigerated silos: this gives the grains more bite and more flavour. Before packaging, the grains are reunited with their germ, which makes them rich and nutrient. It is a slow, slow careful process that has made Acquerello a unique rice throughout the world, recognised by the most famous chefs and favoured by the most demanding and knowledgeable kitchen.