Carnaroli’s starch has a particular composition, very rich in amylose, which makes the beans very consistent during all the cooking phases. Its exceptional resistance to cooking and the ability to increase volume by absorbing liquid flavors, aromas and condiments is, together with Vialone Nano, absolutely superior to any other variety of rice. For its qualities it is now considered by chefs and enthusiasts the “King of the rice”. Ideal for the most refined and well-refined risottos, but also for rice salads. It dates back to 1945 as the result of a cross between Vialone and Lencino.