Carnaroli
Carnaroli is a medium-grain superfino rice .
Carnaroli is used for the preparation of creamy risotti that should remain al dente (with a bite). This is achieved through its amylose content and boiling resistance. This boiling resistance results from a balanced relationship between water absorption capacity and slow migration of the starch during cooking.
Grain of rice
Carnaroli has very compact grains, large and long with a slender pearl in the middle on one side. The color of the pericarp is white, the grain has no grooves. A thousand grain weight of 41.3 grams is given for the variety . In some businesses, the rice is stored in chilled silos for months to promote retrogradation .
Carnaroli rice has had a protected designation of origin as Riso di Baraggia Biellese e Vercellese since August 22, 2007 .
Rice plant
This type of rice is grown in the Italian region of Piedmont , especially around the cities of Biella and Vercelli . The rice plants grow to an average of 115 cm and have a maximum diameter of 6.6 mm. The panicles are about 26 cm long. The hanging ear shows an open structure. The vegetation period from germination to flowering is 103 days, from germination to maturity 160 days. Carnaroli has a relatively low yield per hectare and is therefore more expensive than Vialone or Arborio . It was crossed from the Vialone and Lencino varieties in 1945 and is considered the best Italian rice variety.
Individual evidence
- ↑ Denomination information on the protected designation of origin , on ec.europa.eu, accessed on March 28, 2016
- ↑ John Ayto: Carnaroli. in: The Diner's Dictionary: Word Origins of Food and Drink. ( online, p. 64. )
- ↑ Table 3 Results obtained with soil saturation irrigation in 2003. ( Memento of the original from March 4, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. on medrice.unito.it, accessed on September 3, 2014. (PDF, pp. 167/208.)
- ↑ Risotto rice: A little product knowledge. at brigitte.de, accessed on September 3, 2014.
