Ferron Riso Carnaroli

Ferron Carnaroli has a slightly nutty flavour. It also has a high amylose content (24.1%). This relatively high amylose content gives Carnaroli the admirable quality of allowing a significant window between cooked and overcooked risotto. Of all the varieties grown in Italy, Carnaroli is the most difficult to grow and process.

Ferron Riso Carnaroli

Ferron Carnaroli has a slightly nutty flavour. It also has a high amylose content (24.1%). This relatively high amylose content gives Carnaroli the admirable quality of allowing a significant window between cooked and overcooked risotto. Of all the varieties grown in Italy, Carnaroli is the most difficult to grow and process.

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