Acquerello riso

Grown, processed, and packaged at Tenuta Colombara, in the heart of the Vercelli province, Acquerello rice is a unique Carnaroli worldwide.
 

Acquerello Rice: The History of a Centuries-Old Rice Mill

It all starts 500 years ago, roughly in the year 1400, when the Tenuta Colombara was established, where there was previously a hostel for travelers. It is here that rice cultivation begins.
Over the centuries, the estate is expanded and rebuilt, and in 1920, a dormitory for the seasonal rice workers is also constructed.
Fifteen years later, Cesare Rondolino becomes the third owner of the estate, followed by his son Piero, who initiates the cultivation of various rice varieties.

In 1991, Piero Rondolino starts the monoculture of Carnaroli, and that is how Acquerello Rice is born.
Finally, we arrive at 2002, when a new rice mill is built, equipped with the most suitable technologies for processing Acquerello and for reintegrating the germ.
 

Acquerello Rice: The Secret to Perfect Rice Lies in the Cultivation Environment

For Acquerello, the environment is the key to a perfect product. The Vercelli plain has historically been the quintessential area dedicated to rice cultivation, and it is precisely here that Acquerello is grown.

Specifically, 200 hectares of land are cultivated, in which water, sourced from the Dora Baltea, is always maintained at high levels to preserve a delicate ecosystem and the wildlife that characterizes the rice fields, primarily composed of frogs, dragonflies, herons, and other aquatic birds.

For Acquerello, the environment is important, and its care and respect are fundamental. The commitment to sustainability and the safeguarding of flora and fauna is applied at 360 degrees: there are 456 photovoltaic panels installed on the roof of the rice mill; this way, the company is energy self-sufficient.

Also, the packaging of Acquerello rice is environmentally friendly: durable and recyclable, the tin that contains the rice is made of steel. The packaging is practical and safe, preserving all the flavors and high quality that distinguish the product.
 

Acquerello Rice: The Details That Make a Difference for a Unique Product

Acquerello rice is truly good, rich, and healthy.
Good because it is the only one that is processed with a spiral, a delicate procedure that keeps each grain intact.
It is also richer than other products because it is aged for at least a year in refrigerated silos, making the starch in the grains more stable.

Finally, Acquerello rice is healthier because, thanks to a patented process, the germ is reabsorbed into the grain, thus retaining the most precious nutritional values of brown rice.

The processing is what makes a difference for Acquerello: there are 20 steps necessary to achieve the final product, starting from the spiral, which is still considered the best method for whitening rice through the rubbing of the grains.

The aging process is also part of the processing, during which the raw rice is aged in silos at a temperature below 15°C. Thanks to this step, the starch stabilizes and disperses less during cooking.
Aging can extend up to 7 years, and we assure you - it has already happened to us - this aged rice has become one of the must-haves on the Spaghetti & Mandolino site.

"For me, quality is nothing but a guarantee of consistency, where the standard that is respected is subjective, different from all others." These are the words of Piero Rondolino that best describe the passion, dedication, and quality that Acquerello infuses into its work.