Carnaroli Rice by Spizzuli'
Italian farmers who produce rice are too important a resource for the Italian economy which maintains the European record for rice production. The rice that our company exports come from Piedmont where we have selected a rice mill that has been producing since 1904. Its crops extend for about 250 hectares in the Desana countryside in the province of Vercelli.
Family-run, it is produced with the best of technology combined with experience and tradition. All stages of cultivation, from soil preparation, from sowing to harvesting and drying are strictly controlled by us. After resting for about 45 days, the paddy rice is ready to be "worked" in the internal rice mill with "stone" whitening machines. This last delicate phase allows us to obtain a "unique" rice of the highest quality.
The bleaching takes place slowly and the result is a darker and more amber "worked" rice, to guarantee greater flavor and cooking resistance. There are two most popular rice varieties of our Spizzulì brand, the Arborio long grain “A” or superfine, the most classic Italian white rice with high cooking resistance: the heat only penetrates the outer layer of the grain, while the core, thanks to its high starch content, it remains crunchy even if the favorite variety of the great cuisine is Spizzulì Carnaroli rice. Thanks to its high amylose content and craftsmanship it does not overcook offering a very good seal and allowing cooking in two phases often necessary in catering.