Acqua e Sole

Acqua e Sole is much more than a simple brand: it is the synthesis of an entrepreneurial dream that has set as its objective the introduction to the market of a range of excellent products, with total respect for naturalness, control of the production chain and craftsmanship. This dynamic reality is located in Novara, in Piedmont, and covers 300 hectares where only the best varieties of rice are cultivated, with passion and total respect for tradition and nature. Thanks to the collaboration of highly specialized personnel and cutting-edge technical means, used throughout the supply chain, this company is able to offer a controlled product, a guarantee that is at the same time a symbol of quality.

All the rice produced by Acqua e Sole is sown, harvested, processed and packaged within the same farm, thus creating a tightly integrated production chain that allows the production of rice and a series of other derived products, such as flours, strictly of the highest quality, able to best reflect the philosophy of &' company: offering its customers good, genuine food, healthy and controlled in every phase according to strict quality principles.

Acqua e Sole belongs to the AnFed Agri farm, an important reality in the Novara area that covers an area of more than 350 hectares where, in addition to rice, other cereals such as corn, soybeans and much more are cultivated in succession. There are very different varieties of rice produced by Acqua e Sole, types that differ in appearance, flavor and use. Only excellent products that this company also uses to produce very special and above all quality flours.

Acqua e Sole: a variety of rice for all tastes

L&' Acqua e Sole's offer aims to satisfy everyone's tastes: seven varieties of rice, two sizes of 500 g and 1 kg.

Let's start with the classics of tradition and best known by the general public: Arborio rice and Carnaroli rice.

Arborio Rice is characterized by a large, pearly grain that, absorbing a lot of water during cooking, increases considerably in weight. A peculiarity of this type of rice is cooking since the grain cooks evenly outside but instead tends to keep the core al dente. Arborio rice is an Italian variety of rice selected in 1946 by Domenico Marchetti that owes its name to the Vercelli municipality of Arborio, in the Po Valley, where the variety was selected. This rice is perfect for preparing and creaming creamy risotto and all&' wave and, in general, for also preparing timbales.

Carnaroli rice, on the other hand, classic or whole wheat, is truly a must for your kitchen and it is not in fact a coincidence if this is defined as the “King of rice”. Thanks to the high starch content, the firmer consistency and the longer grains, it is in fact able to keep cooking superlatively. Originally from Pavia, Novara and Vercelli, it was founded in 1945 thanks to the work of Paullo's rice farmer Angelo De Vecchi who crossed two other varieties of rice such as Vialone and Lencino. A small curiosity: the name of this rice seems to derive precisely from that of one of his collaborators, Carnaroli in fact. Carnaroli Rice is l&' ideal for preparing excellent meat-based risotto as it remains particularly shelled, in the style of the Mantuan tradition.

Then we find the rice Sant&' Andrea Classico, which has a long grain (even if smaller than Carnaroli) whose dimensions and structural characteristics make it an excellent compromise between cooking resistance and the absorption capacity of the condiments. This is mainly the reason why many prefer it to Carnaroli to prepare creamy risottos even if others use it more often to prepare excellent soups. Sant'Andrea rice, a variety of Baraggia rice once cultivated exclusively in the province of Biella and Vercelli in Piedmont, was even recognized as a DOP product in 2007.

Roma rice, on the other hand, is characterized by long, full-bodied and highly textured grains that perfectly absorb any condiment, while remaining compact but well shelled. It is a type of rice highly appreciated for its ability to absorb the dressing very well and for a shorter cooking time than other varieties of rice, characteristics that make Roma a particularly versatile rice in the kitchen: perfect for preparing seafood risotto, rice with sauce and casseroles.

Il Cardinale brown rice, on the other hand, is a little-known variety of rice that is very nutritious and rich in fiber. It also contains high levels of antioxidants, vitamin B6 and mineral salts such as iron, magnesium and zinc and is also rich in proteins, characteristics that make it perfect for inclusion in vegan and vegetarian diets. Il Cardinale brown rice is extremely versatile in the kitchen and goes perfectly with vegetables and light condiments, which go well with its delicate aroma, even if it is suitable for enriching cream and cereal soups, hot patties, rice salads and even desserts.

Finally, Il Moro brown rice can amaze with its intense and full-bodied flavor, excellent to the point that you could eat it even without dressing. It is highly appreciated for its low glycemic index and for the presence of a natural pigment that has antioxidant properties capable of slowing down the phenomenon of cellular aging. Being a whole grain, Il Moro brown rice contains a lot of starch and fiber but few fatty acids and proteins. Instead, it contains several B vitamins and a high content of minerals such as iron, four times higher than common rice, and selenium. In the kitchen it is very versatile, combining perfectly with fish, in particular with crustaceans, with white meat and vegetables, but also with cheese with a strong flavor but it is also perfect for enriching salads and soups.

Not only rice but also flour

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Acqua e Sole also offers top quality flours prepared by grinding three of the rice varieties it produces. In fact, you will find Carnaroli Classico rice flour, Il Cardinale whole grain red rice flour and Il Moro brown rice flour.

Truly extraordinary flours, perfect for giving your dishes a very special touch. In fact, they are perfect for preparing breading for frying but also as a thickener to give body to very tasty sauces or soups but also for

the preparation of delicious gluten-free desserts.