We took our best Carnaroli and smoked it with cherry wood for 14 hours. The result is a rice with soft woody notes, intense on the nose and pleasantly delicate on the palate. It is a product that can be used for the preparation of risottos outside the box, but also as an accompaniment for meat, fish, game and vegetables to which it gives contrasts of aromas and tastes.
INGREDIENTS: Carnaroli smoked rice ORIGIN: ITALY
Nutritional values per 100 g of rice
Energy kl 1447, kcal 341, fats g. 0.9, saturated fatty acids g. 0.3,
carbohydrates g. 76; sugars g. 0.5, fibres g. 12, proteins g. 7, salt g. 1.6.
tin (500 gr.)