In the search for the perfect risotto rice, another step has now been taken to approach perfection.

After years of kitchen experiments and numerous tastings, it became clear that an additional year of aging really improves the organoleptic properties of Acquerello rice a lot. 

The rice grains become even more stable, so they withstand cooking even better, and the ability to absorb flavors has reached an unprecedented level.

When waiting is not just waiting...
To achieve this result, both the strictest controls of the ripening conditions, such as humidity, temperature, and preservation state of the raw rice, as well as quality controls of the rice at every stage were required.

Twenty steps are necessary to obtain the rice in this wonderful white form. Starting with the "Helix". The best method to achieve the whitening of the grains through friction.

The bud is the most important part of the rice and contains most of the vitamins and trace elements. During processing, the bud is separated from the grain, but thanks to a patented process at Acquerello, it is reintegrated. It combines the taste of white rice with the nutrients of brown rice.

The packaging has, of course, also been redesigned and is, as always, an eye-catcher.

Successor to the already amazing 7-year-old rice from Acquerello.