A superfine rice which, alongside Vialone Nano, is one of the highest qualities produced in Italy. It was created in 1945 by cross-breeding Vialone and Lencino varieties. The starch found in Carnaroli is unique, with large quantities of amylase. Given its excellent integrity after cooking and the fact that it can absorb significant volumes of liquids, aromas and condiments it is, along with Vialone Nano, absolutely superior to all other varieties. Chefs and enthusiasts have already dubbed it the “king of all rice”. It is ideally suited to a more refined risotto, but also works for rice salads and all fine cuisine recipes, especially given the beautiful appearance of the rice grains.