NEWS-SITO

BOILED RICE WITH GORGONZOLA AND WALNUTS

Ingredients for 4 people:

500g or 3 cups Acquerello rice

150g or 1/3 cup Butter

80g or 1/2 cup Gorgonzola Read more

NEWS-ENG

THE THOUSAND COLOURS OF ACQUERELLO STIR EXPO, RICE ON WEDNESDAY, OCTOBER 21ST 2015

It took the courage of Piero Rondolino to involve schools and teachers from all over Europe and to encourage the children of junior schools to prepare a rice-based dish.

Once upon a time, for Italian epicures it was traditional to eat ‘gnocchi on Thursday’, for the faithful ‘fish on Friday’ and then for the gourmands ‘tripe on Saturday’: for some years now a ‘vegetarian Monday’ has also been on the cards.

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NEWS SITO

BOILED RICE WITH LEMON JUICE

Ingredients for 4 people:

500g or 3 cups Acquerello rice

Half a lemon

40g or 1/4cup Extra virgin olive oil Read more

NEWS-SITO

ARANCINI WITH PESTO, PARMESAN CHEESE AND MOZZARELLA

Ingredients for 4 people:

PESTO:

1 clove of garlic

200/250ml or 1 cup extravirgin oil

120/150g or 3/4 cup basil leaves Read more

A GRAIN OF RICE ENCHANTS THE GREATEST CHEFS IN THE WORLD

A simple grain of rice enchanted the greatest chefs in the world when the Club des Chefs des Chefs, the most exclusive gastronomic association in the world, visited Cascina Torrone della Colombara, where Acquerello rice was born; welcomed by the Rondolino family. An extraordinary day in the name of cordiality, encounters and eating. A CCC Acquerello lunch with Russian salad and dishes from Savoy cuisine.

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