Carnaroli is an Italian medium-grained

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

grown in the

Pavia Pavia ( , ; ; ; ; ) is a town and comune of south-western Lombardy, in Northern Italy, south of Milan on the lower Ticino (river), Ticino near its confluence with the Po (river), Po. It has a population of c. 73,086. The city was a major polit ...

Novara Novara (; Novarese Lombard, Novarese: ) is the capital city of the province of Novara in the Piedmont (Italy), Piedmont region in northwest Italy, to the west of Milan. With 101,916 inhabitants (on 1 January 2021), it is the second most populous ...

, and

Vercelli Vercelli (; ) is a city and ''comune'' of 46,552 inhabitants (January 1, 2017) in the Province of Vercelli, Piedmont, northern Italy. One of the oldest urban sites in northern Italy, it was founded, according to most historians, around 600 BC. ...

provinces of northern Italy. Carnaroli is used for making

risotto Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, a ...

, differing from the more common

arborio rice Arborio rice is an Italian medium-grain rice. It is named after the ''comune'' (municipality) of Arborio, in the Po Valley, which is situated in the Piedmont region. When cooked, the rounded grains are firm, creamy and chewy compared to other v ...

due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher

amylose Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed Helix, helical struct ...

content. It is the most widely used rice in Italian cuisine, and is highly prized.

History

The history of Carnaroli is not well defined,di chiamarsi carnaroli
/ref> the sources date its birth to 1945 thanks to the crossing between Vialone and Lencino, following the numerous attempts made in various provinces. This variety was named after Professor Emiliano Carnaroli, President of the "Ente Nazionale Risi" (National Rice Body) at that time. The first registration of the Carnaroli variety in the Varietal Register is from 1974 and the responsibility for the conservation in purity was entrusted to Achille De Vecchi. In 1983, after the conservation tasks were passed to the "Ente Nazionale Risi", it was re-registered in the national register and the person responsible for conservation in purity became the National Organism itself. It is often described as a ''superfino'' rice or as "the king of rices".

References

External links

Food Tourist
{{Varieties of rice Japonica rice Rice varieties

History

See also

References

External links