Carnaroli rice is considered one of Italy's best risotto rice varieties - and Grumolo delle Abbadesse is its home. This small Veneto village in the province of Vicenza has been known for its rice cultivation since the 16th century, and Riso di Grumolo delle Abbadesse has also been granted Slow Food Presidio protection for its traditional production methods.

The rice is grown and processed entirely on the farm, without chemical bleaching or polishing. Each grain is slowly dried and stone-milled using traditional methods, preserving its natural aroma and optimal texture.

Carnaroli rice is particularly starchy, which allows it to absorb liquid gradually and give risotto its classic, creamy texture. The grains remain firm after cooking and do not fall apart.

The perfect base for all risottos, but also goes well with cold rice dishes or rich side dishes.