CARNAROLI
It is one of the great super-fine varieties preferred in high class cooking due to its high quality. The starch contained which is rich in amylose (over 24%) makes it particularly resistant to boiling with a great absorption capacity. It is therefore ideal for the preparation of risottos, in which the rice needs to be fluffy, as well as rice salads and all fine cuisine dishes, thanks also to the pleasing aspect of the grains.
WHY CASCINA VENERIA
The company currently undertakes all the cultivation and transformation stages of the most typical Italian rice varieties, and each stage is carefully checked from the choice of the seed, to packaging and despatch of the end product.
The Veneria estate cultivates its land according to the cultivation principles laid down by the community directive 2059. objective 1F for eco-compatible production, which stringently limits the use of agricultural-chemical products and prohibits the use of insecticides.
The yield per hectare gives 5-7 tons of paddy rice, which corresponds to a yield of 50-60% in terms of white rice, according to type.
Product harvesting and threshing takes place between September and October. On harvesting the rice humidity level is of about 20%, which is reduced to between 12-14% thanks to passage in a dryer, at a temperature of 40-42°c. The paddy rice is then conveyed to silos which permits storage in a dry environment at a temperature of 15°c, which is then further reduced to 7-8°C.