Grown in the Piedmont region of northern Italy on a family farm where rice has been cultivated since the 16th century, Acquerello carnaroli rice is the ‘designer’ rice, also known as 'extra rice' due to its outstanding quality. After being harvested, the unhulled grains of Acquerello carnaroli are aged between one to three years in Colombara’s temperature controlled silos to allow the rice to ‘breathe’, optimising its qualities and unique characteristics. Aging renders starch, proteins and vitamins less water-soluble, improving the consistency of the grains and enabling them to absorb more cooking liquid. Acquerello carnaroli is the perfect rice for an al dente risotto. When cooked, the grains become bigger, firmer, do not stick together and taste even better.