Acquerello is the only rice in the world enriched with its germ.

The germ (or embryo) is the vital part of the brown rice where vitamins and micro-elements are concentrated. If the germ was planted it would grow into a new plant.

During its refining process the germ separates from the bran, which is the dark and fibrous layer that coats the brown rice. The germ is usually discarded in the process, thus depriving the rice of its most precious part.

During the production of Acquerello, on the contrary, the germ is separated from the bran, and then slowly mixed with white rice through a unique patented process invented by the Rondolinos.

Acquerello retains all the characteristics of the easy cooking of white rice, but also contains the most valuable nutritional features otherwise contained only in brown rice.



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