The King of the Italian Rice.

The starch of the Carnaroli is the one most rich in amilose, a substance which contributes to making the grain more consistent.
Also for this reason it possesses particular gastronomic qualities with an excellent balance between perfect capacity for absorbing seasoning and relatively low loss of starch during cooking: that’s why Carnaroli is the rice preferred by the chefs.

Variety: Japonica
Category (Italian classification): Superfino
Category (UE classification): Long Grain “A”

Ingredients:
rice.

Shelf life: 26 months.

NUTRITION VALUES
for 100 gr. of product