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AQUERELLO : BETTER, RICHER, HEALTHIER It tastes better because it is the only one processed by helix, a delicate process that preserves each grain intact. It is richer, because it is aged for at least a year in refrigerated silos, making the starch in the grains more stable. It is healthier, because thanks to a patented process, the bud is reabsorbed into the grain while maintaining the most valuable nutritional values of brown rice. PROCESSING : It takes 20 delicate steps to arrive at Acquerello rice. Starting with helixing, still considered the best method of whitening rice through rubbing the grains. AGING Raw rice is aged for at least one year in silos at a controlled temperature below 15°. The starch stabilizes and less is lost during cooking, and each individual grain increases its ability to absorb seasonings. On 1% of our reserve we have extended the aging up to 7 years, to obtain a product for the most demanding kitchens. THE REINTEGRATION OF THE GEMMA The bud is the vital part of rice, and contains the majority of vitamins and trace elements. During processing the bud is separated from the grain, but thanks to a patented process in Acquerello it is reintegrated. To combine the taste of white rice with the nutrients of brown rice.

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