THE AGING PROCESS

Acquerello is an Italian aged rice, which reaches perfection in quality and nutrition.

The freshly harvested grain, before being transformed into white rice, is stored in refrigerated steel silos at a constant controlled temperature, lower than 15 degrees. Acquerello, during a period of aging, resting and slow breathing activity, reaches the highest level of uniformity and stability, consequently it absorbs flavours exceptionally well and does not lose starch, proteins and vitamins.

Aging renders starch, proteins and vitamins less water-soluble, improving the consistency of the grains and enabling them to absorb more cooking liquid. When cooked, the grains become bigger, firmer, do not stick together – and taste even better.

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