For fine risottos and signature cuisine.
The grains of the Carnaroli rice are the richest in amylose, a substance that helps to make the grain consistent.
Also for this reason it has particular gastronomic attitudes with an excellent balance between good absorption capacity and little loss of starch which guarantees excellent cooking resistance. It thus becomes an excellent rice, particularly appreciated by the great chefs and is suitable for risotto and fine dishes.
Its beans remain perfect and well-shelled.