Product Description

Gli Aironi “Gemma” Carnaroli is a superb Italian rice and the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with ingredients that tend to release a lot of fluid such as seafood, tomatoes and mushrooms. It is also perfect for rice salads. Cooking time is 14 to 15 minutes for ‘al dente’.

The consistency of Gli Aironi’s cooked rice is due to the tough outer layers of the grains, rich in proteins and fats, and to a non-hardening of the whole caryopsis, which can be obtained with ageing. Preserving the elasticity ensures maximum absorption during cooking. This means that their rice is recognized both for its compactness and for its taste. If you try Gli Aironi’s boiled rice, you will see the bud swell and smell its fragrance. If you use it to make a risotto, you will appreciate its extraordinary capacity to absorb liquids after cooking, without flaking, which means that several minutes’ resting time are recommended before serving.

Gli Aironi rice is unique in that it retains the bud (“Gemma“) during its processing stage. They bleach the grain as little as possible, with a delicate processing action that leaves the grains unrefined, thus preserving proteins, vitamins, minerals and enzymes present in the outer layer of the grain (especially in the bud) – a bud you can see, touch, and feel in all its fresh elasticity due to cells ready to generate a new rice sprout.

about the producer

The Grange Vercellesi area in northern Italy, Piemonte is well known as the heart of European rice production. The Perinotti family live amid this historic rice producing landscape, where they have farmed for five generations. They are uncompromising in their quest for quality, and for experimenting and adopting agricultural methods with minimal environmental impact. Their environmental achievements have been demonstrated with the return of endangered Grey Herons (Aironi Cenerini) to repopulate their rice paddies.

Print