Aged Carnaroli rice is highly sought after by top chefs for many reasons. The careful selection of seeds ensures maximum varietal purity. The seeds are sown at low density to obtain a high quality product. Once harvested, the rice is then husked with a stone, an ancient technique that does not stress the grain. Lastly, the grains are aged for one year. This completely eliminates the excess moisture present in the grain after husking allowing the rice starches to release gradually when cooked. The end result of this long process is a rice from full-bodied grains, with a sweet aftertaste, which absorbs liquids and seasonings like no other rice. This is a real miracle of nature and has been called "the world's best rice."
In Italian lowland areas such as the plains of Sibari, a natural phenomena called the 'Occhi di Mare' occurs. The formation of sinkholes from eroding rock under the earth's surface,laysan incredible part in the production of rice. These small holes fill up with seawater and it is the combination of this with the mountain spring water used to flood the fields during the sowing that creates a tremendously fertile soil for the rice to grow in.
Magisa controls the entire production process from planting to packaging. Many factors including the intense sun, mild temperatures, proximity to the sea, crop rotation and years of experience result in the use of no herbicides, pesticides or fungicides. The rice is worked at a low speed and not polished, both of which help to maintain the nutritional values. They use modern technology while respecting the natural process allowing them to produce a rice of excellent quality.
Ideal Uses: Risotto, Soup, Rice Pudding & Paella