Delve into a narrative steeped in centuries-old heritage, originating in the 15th century from a modest hostel for pilgrims nestled in Colombara, within the province of Vercelli—a region long revered for its cultivation of rice. What sets Acquerello rice apart, you ask? It's a trifecta of factors.
Firstly, the helix processing—a sophisticated yet minimally invasive method—stands as the cornerstone. This meticulous technique ensures thorough grain cleansing while preserving each grain's integrity with utmost care.
Secondly, the year-long aging process in silos plays a pivotal role in starch stabilization. This meticulous aging prevents starches from dispersing during cooking, facilitating optimal condiment absorption.
Last but certainly not least is the reintroduction of the rice germ—the nutrient-rich core normally separated from the grain. Through years of painstaking research, Acquerello has devised a method to reincorporate this gem, imparting the delectable taste of carnaroli rice coupled with the nutritional benefits of raw rice.
In the province of Vercelli stands a peerless treasure: The Mondine museum, a repository of cherished memories housed within Cascina Colombara. Many journey to Colombara to witness firsthand the birthplace of Acquerello Rice, immersing themselves in its rich heritage and profound significance.
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