Tarantola Carnaroli Rice 1KG | ūü¶ÜThe Bow Tie Duck Manila

Tarantola Carnaroli Rice 1KG

The Soul of Risotto

Carnaroli rice is sought after in the Ital¬≠ian culi¬≠nary world for its tex¬≠ture, struc¬≠ture, and taste. Anti¬≠ca Rece¬≠ria Taran¬≠to¬≠la del¬≠la Bru¬≠ci¬≠a¬≠ta, one of the first Ital¬≠ian ris¬≠e¬≠rias to receive the Deme¬≠ter mark of bio¬≠log¬≠i¬≠cal qual¬≠i¬≠ty, is among one of the finest pro¬≠duc¬≠ers of it.


This plump, medi¬≠um-grained Ital¬≠ian ‚Äč‚Äúking of rice‚ÄĚ fea¬≠tures a high starch con¬≠tent and a creamy tex¬≠ture. It has an exquis¬≠ite¬≠ly creamy and nut¬≠ty fla¬≠vor when cooked, and retains its shape even as it absorbs liq¬≠uid, doing so much bet¬≠ter than most oth¬≠er rice vari¬≠eties. Ital¬≠ian rice is high in starch and, because of the types of dish¬≠es it is used in, it does not require wash¬≠ing before use. It is more resis¬≠tant to over¬≠cook¬≠ing than oth¬≠er varieties.


The sim¬≠plest prepa¬≠ra¬≠tion of Carnaroli rice is a quick boil in a saucepan. Heat a lit¬≠tle olive oil and minced onion in it, then toss in the rice to toast for about two min¬≠utes with a bit of salt. Add in veg¬≠etable or chick¬≠en stock and some white wine, then sim¬≠mer and stir until the rice becomes just al dente. Guess what? You‚Äôve just made a nice, quick risotto.


The Taran¬≠to¬≠la fam¬≠i¬≠ly mill is one of the few struc¬≠tures that sur¬≠vived the siege of Milan in 1160. When this rice-pro¬≠duc¬≠ing fam¬≠i¬≠ly took pos¬≠ses¬≠sion of the mill in 1910, it became one of the most impor¬≠tant sites for grain pro¬≠cess¬≠ing in the region. The mill grinds corn until this day and uses the old, tra¬≠di¬≠tion¬≠al ‚Äč‚Äúpestoni‚ÄĚ method to push rice out with water. Though the rice fac¬≠to¬≠ry has added more mod¬≠ern facil¬≠i¬≠ties, the old mill is still a cru¬≠cial, his¬≠toric part of their process.

Storage Instructions

Store your uncooked rice in a tight¬≠ly closed con¬≠tain¬≠er in the pantry. If mois¬≠ture is kept out, the max¬≠i¬≠mum stor¬≠age time for good fla¬≠vor is 1 year.

1 Pairing

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