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23 September 2014

SEPTEMBER 23rd, 2014: THE HARVEST OF ACQUERELLO HAS STARTED

Today, on Tuesday September 23rd, the harvest of Acquerello The Ultime Rice has started. After [...]

An Italian Story of Rice

The Colombara Estate in the images of Gianni Berengo Gardin, master of photography il racconto del riso
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SEPTEMBER 23rd, 2014: THE HARVEST OF ACQUERELLO HAS STARTED

Today, on Tuesday September 23rd, the harvest of Acquerello The Ultime Rice has started.

After almost 5 months passed in the rice fields of Tenuta Torrone della Colombara, Acquerello has reached its perfect ripeness and it is ready to be harvested.

After a slow drying process of the paddy in low temperature, the Acquerello grains-to-be will set off for the silos where, after some days of rest, will be refrigerated so to have their temperature getting lower from 30 to 14 grades C.

Then a long aging process, from 1 to 7 years, will begin. The aging guarantees a perfect stability of the starch within the grains, that is indispensable to exalt their qualitative and nutritional values.

Cooking will result perfectly homogeneous indeed, while grains will remain firmer, they won’t stick together and will absorb cooking flavors much better.

 

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