Trois produits, trois niveaux d\u2019excellence : le Carnaroli dans toute sa noblesse italienne.<\/p>\n\n\n\n
Riz Carnaroli : l\u2019excellence italienne pour des risotti parfaits<\/strong><\/h2>\n\n\n\nSi l\u2019Italie du Sud est la terre sacr\u00e9e du bl\u00e9 dur, des olives et de l’huile, l\u2019Italie du Nord (particuli\u00e8rement le Pi\u00e9mont et la Lombardie) d\u00e9tient les cl\u00e9s d’un autre tr\u00e9sor gastronomique mondial : le riz Carnaroli<\/strong>. Consid\u00e9r\u00e9 \u00e0 l’unanimit\u00e9 par les plus grands chefs comme le \u00ab\u00a0Roi des riz\u00a0\u00bb, le Carnaroli est la vari\u00e9t\u00e9 absolue pour r\u00e9ussir un risotto digne de ce nom.<\/p>\n\n\n\nEntre l’excellence scientifique et brevet\u00e9e du riz Acquerello<\/em> et la gourmandise imm\u00e9diate d’un risotto artisanal \u00e0 la truffe d’\u00e9t\u00e9, plongeons dans l’histoire, la culture et l’art de ce grain unique.<\/p>\n\n\n\n\ud83d\udcdc Histoire et Culture : L’Or Blanc de la Plaine du P\u00f4<\/h2>\n\n\n\n
L\u2019introduction du riz en Italie remonte au Moyen \u00c2ge, import\u00e9 par les Arabes en Sicile avant de trouver son terroir d’\u00e9lection dans les plaines inondables du Pi\u00e9mont et de la Lombardie au $XV^e$ si\u00e8cle. Le Carnaroli<\/strong>, quant \u00e0 lui, est n\u00e9 en 1945 d’un croisement m\u00e9ticuleux.<\/p>\n\n\n\nSa sup\u00e9riorit\u00e9 tient \u00e0 sa structure : c’est un grain long, riche en amylose<\/strong> (un amidon tr\u00e8s dur). Contrairement aux riz classiques qui finissent en bouillie, le Carnaroli poss\u00e8de une incroyable capacit\u00e9 \u00e0 absorber les bouillons et les saveurs tout en conservant un c\u0153ur croquant, le fameux graal du riz al dente<\/em>.<\/p>\n\n\n\nPour votre s\u00e9lection de prestige, deux maisons incarnent ce savoir-faire :<\/p>\n\n\n\n
\n- La R\u00e9volution Acquerello (Domaine Colombara, Pi\u00e9mont) :<\/strong> Produit par la famille Rondolino, ce riz n’est pas simplement cultiv\u00e9, il est \u00e9lev\u00e9. Le riz brut est vieilli en silos r\u00e9frig\u00e9r\u00e9s pendant au moins un an (parfois jusqu’\u00e0 7 ans). Ce processus stabilise l’amidon : le grain devient plus dur, ne colle jamais, absorbe plus de liquide \u00e0 la cuisson et ne perd pas ses nutriments. Plus incroyable encore, un proc\u00e9d\u00e9 brevet\u00e9 permet de r\u00e9int\u00e9grer la gemme (le c\u0153ur nutritionnel du grain de riz complet) au grain blanc. C’est l’unique riz blanc au monde qui a les valeurs nutritionnelles du riz complet.<\/li>\n\n\n\n
- Sassone Tartufi (Pi\u00e9mont) :<\/strong> Cette maison artisanale ma\u00eetrise l’art de la truffe depuis des g\u00e9n\u00e9rations. En mariant leur riz Carnaroli avec de v\u00e9ritables \u00e9clats de truffe d’\u00e9t\u00e9 (Tuber aestivum<\/em>), ils proposent un voyage sensoriel imm\u00e9diat dans les for\u00eats pi\u00e9montaises, sans aucun effort de pr\u00e9paration.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udd2c Les Secrets des 3 Produits de votre S\u00e9lection<\/h2>\n\n\n\n1 & 2. Le Riz Carnaroli Extra \u00ab\u00a0Acquerello\u00a0\u00bb (Formats 1 kg et 500g)<\/h3>\n\n\n\n\n- Pourquoi il est unique :<\/strong> C’est le riz des tables \u00e9toil\u00e9es. \u00c0 la cuisson, les grains doublent de volume sans s’ouvrir. Le format 500g<\/strong> est parfait pour s’initier \u00e0 la haute cuisine ou pour offrir, tandis que la bo\u00eete de 1 kg<\/strong> est le format indispensable des amoureux de gastronomie italienne qui re\u00e7oivent. Sa texture en bouche est d’une fermet\u00e9 incomparable.<\/li>\n<\/ul>\n\n\n\n
3. Pr\u00e9paration pour Risotto au Riz Carnaroli et Truffe d\u2019\u00c9t\u00e9 (170g \u2013 Sassone Tartufi)<\/h3>\n\n\n\n\n- Le profil :<\/strong> C’est la solution gastronomique \u00ab\u00a0gain de temps\u00a0\u00bb. Pas besoin de passer des heures \u00e0 chercher des truffes ou \u00e0 doser les ingr\u00e9dients : ce sachet de 170g associe un excellent riz Carnaroli \u00e0 de la truffe d’\u00e9t\u00e9 s\u00e9ch\u00e9e et un assaisonnement parfaitement \u00e9quilibr\u00e9. En moins de 20 minutes, vous obtenez un risotto cr\u00e9meux, bois\u00e9 et intens\u00e9ment parfum\u00e9, id\u00e9al pour un d\u00eener improvis\u00e9 \u00e0 deux.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf73 La Recette Ic\u00f4ne : Le Risotto Bianco d’Exception avec le Riz Acquerello<\/em><\/h2>\n\n\n\nPour comprendre la sup\u00e9riorit\u00e9 du riz Acquerello, il faut le tester dans sa version la plus pure : un Risotto Bianco<\/em> (blanc), o\u00f9 le grain est la star absolue.<\/p>\n\n\n\n\ud83d\uded2 Ingr\u00e9dients (Pour 4 personnes) :<\/h3>\n\n\n\n\n- 320 g de Riz Carnaroli Extra Acquerello<\/strong><\/li>\n\n\n\n
- 1,5 litre de bouillon de poule ou de l\u00e9gumes (maison et fr\u00e9missant)<\/li>\n\n\n\n
- 1 verre de vin blanc sec (de type Gavi ou Arneis)<\/li>\n\n\n\n
- 1 petite \u00e9chalote cisel\u00e9e tr\u00e8s finement<\/li>\n\n\n\n
- 50 g de beurre doux tr\u00e8s froid (coup\u00e9 en cubes)<\/li>\n\n\n\n
- 60 g de Parmigiano Reggiano AOP fra\u00eechement r\u00e2p\u00e9<\/li>\n\n\n\n
- 3 cuill\u00e8res \u00e0 soupe d’Huile d’olive extra vierge Bio Giancarlo Ceci<\/strong><\/li>\n\n\n\n
- Fleur de sel et poivre du moulin<\/li>\n<\/ul>\n\n\n\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration :<\/h3>\n\n\n\n\n- La base :<\/strong> Dans une grande sauteuse, faites suer l’\u00e9chalote dans l’huile d’olive \u00e0 feu doux jusqu’\u00e0 ce qu’elle soit translucide (elle ne doit pas colorer).<\/li>\n\n\n\n
- Le Tostatura (La torr\u00e9faction) :<\/strong> Ajoutez le riz Acquerello \u00e0 sec. Remuez constamment pendant 2 \u00e0 3 minutes \u00e0 feu moyen. Les grains doivent devenir translucides et faire un bruit de nacre ou de petits cailloux contre la po\u00eale. Cette \u00e9tape cr\u00e9e une barri\u00e8re protectrice pour que l’amidon sorte tr\u00e8s lentement.<\/li>\n\n\n\n
- Le d\u00e9glacage :<\/strong> Versez le vin blanc sec. Laissez-le s’\u00e9vaporer totalement \u00e0 feu vif.<\/li>\n\n\n\n
- La cuisson :<\/strong> Baissez le feu \u00e0 moyen. Ajoutez une louche de bouillon fr\u00e9missant. Remuez d\u00e9licatement. D\u00e8s que le riz a absorb\u00e9 le liquide, ajoutez une autre louche. R\u00e9p\u00e9tez l’op\u00e9ration pendant 15 \u00e0 18 minutes<\/strong>. (Le riz Acquerello est tr\u00e8s tol\u00e9rant et ne pardonnera pas une minute de trop).<\/li>\n\n\n\n
- La Mantecatura (Le Secret de la Cr\u00e9mosit\u00e9) :<\/strong> \u00c9teignez compl\u00e8tement le feu. C’est l’\u00e9tape la plus importante. Ajoutez les cubes de beurre tr\u00e8s froid<\/em> et le Parmigiano Reggiano. Remuez vigoureusement en faisant un mouvement de va-et-vient avec la po\u00eale pour incorporer de l’air (on appelle cela faire \u00ab\u00a0la vague\u00a0\u00bb ou all’onda<\/em>). L’amidon du riz, le fromage et le beurre vont fusionner pour cr\u00e9er une cr\u00e8me divine, sans une goutte de cr\u00e8me fra\u00eeche !<\/li>\n\n\n\n
- Laissez reposer 2 minutes \u00e0 couvert avant de servir sur des assiettes plates (tapez le dessous de l’assiette pour que le risotto s’\u00e9tale uniform\u00e9ment).<\/li>\n<\/ol>\n\n\n\n
\n\ud83d\udca1 Pour la version Sassone Tartufi (170g) :<\/strong> Versez simplement le contenu du sachet dans une sauteuse avec un filet d’huile d’olive, faites torr\u00e9fier 1 minute, d\u00e9glacez au vin blanc (optionnel) puis ajoutez de l’eau bouillante ou du bouillon petit \u00e0 petit pendant 15-18 minutes. Terminez par la Mantecatura<\/em> au beurre et au parmesan !<\/p>\n<\/blockquote>\n\n\n\n\ud83c\udf77 L’Art des Accompagnements et des Accords<\/h2>\n\n\n\n
Le risotto est un plat riche et onctueux qui r\u00e9clame des compagnons capables de dialoguer avec sa texture.<\/p>\n\n\n\n
Sur la table :<\/h3>\n\n\n\n\n- Avec le risotto \u00e0 la truffe Sassone Tartufi :<\/strong> Ajoutez au tout dernier moment quelques noisettes du Pi\u00e9mont torr\u00e9fi\u00e9es et concass\u00e9es pour apporter du croquant, ou de tr\u00e8s fines lamelles de champignons de Paris crus.<\/li>\n\n\n\n
- Avec le risotto blanc Acquerello :<\/strong> C’est une page blanche. Vous pouvez y d\u00e9poser des langoustines r\u00f4ties, des zestes de citron de Sorrente pour la fra\u00eecheur, ou des \u00e9clats de sainte-maure ou de gorgonzola pour les amateurs de sensations fortes.<\/li>\n<\/ul>\n\n\n\n
Le Vin (Vino) :<\/h3>\n\n\n\n\n- Pour le Risotto \u00e0 la Truffe :<\/strong> La truffe appelle des vins qui ont de la bouteille et des notes de sous-bois. Un grand vin rouge du Pi\u00e9mont \u00e0 base de c\u00e9page Nebbiolo, comme un Barolo<\/strong> ou un Barbaresco<\/strong> (l\u00e9g\u00e8rement \u00e9volu\u00e9), cr\u00e9era un accord magique et fusionnel.<\/li>\n\n\n\n
- Pour le Risotto Bianco (au Parmesan) :<\/strong> On cherche \u00e0 couper le gras du beurre et du fromage. Optez pour un vin blanc dot\u00e9 d’une belle acidit\u00e9 et de la structure, comme un Langhe Chardonnay<\/strong> \u00e9lev\u00e9 en f\u00fbts, ou pour l’accord royal : une m\u00e9thode traditionnelle p\u00e9tillante comme un Franciacorta<\/strong> ou un Champagne extra-brut. Les bulles vont litt\u00e9ralement nettoyer le palais \u00e0 chaque bouch\u00e9e.<\/li>\n<\/ul>\n\n\n\n
\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/risotto-con-tartufo-170g-sassone-tartufi.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/acquerello-riso-1kg.webp?resize=540%2C540&ssl=1\")
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Texture semi-dure, ar\u00f4mes de noisette et l\u00e9g\u00e8re piccantezza. Disponible en formats 1,2 kg, 1,5 kg et 2,5 kg. Pr\u00e9par\u00e9 \u00e0 la commande, fra\u00eecheur garantie 48h.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/IL-CARPEGNA-PECORINO-SEMI-STAGIONATO-4-6.webp?fit=860%2C573&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/IL-CARPEGNA-PECORINO-SEMI-STAGIONATO-4-6.webp?fit=860%2C573&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/IL-CARPEGNA-PECORINO-SEMI-STAGIONATO-4-6.webp?fit=860%2C573&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/IL-CARPEGNA-PECORINO-SEMI-STAGIONATO-4-6.webp?fit=860%2C573&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":9797,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=9797","url_meta":{"origin":9073,"position":5},"title":"Jambons Cuits Italiens Artisanaux \u2013\u2026","author":"Tedi","date":"juin 1, 2026","format":false,"excerpt":"Jambons cuits italiens artisanaux : 16 vari\u00e9t\u00e9s premium, fum\u00e9es, BIO, naturelles ou haute qualit\u00e9. 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Entre l’excellence scientifique et brevet\u00e9e du riz Acquerello<\/em> et la gourmandise imm\u00e9diate d’un risotto artisanal \u00e0 la truffe d’\u00e9t\u00e9, plongeons dans l’histoire, la culture et l’art de ce grain unique.<\/p>\n\n\n\n L\u2019introduction du riz en Italie remonte au Moyen \u00c2ge, import\u00e9 par les Arabes en Sicile avant de trouver son terroir d’\u00e9lection dans les plaines inondables du Pi\u00e9mont et de la Lombardie au $XV^e$ si\u00e8cle. Le Carnaroli<\/strong>, quant \u00e0 lui, est n\u00e9 en 1945 d’un croisement m\u00e9ticuleux.<\/p>\n\n\n\n Sa sup\u00e9riorit\u00e9 tient \u00e0 sa structure : c’est un grain long, riche en amylose<\/strong> (un amidon tr\u00e8s dur). Contrairement aux riz classiques qui finissent en bouillie, le Carnaroli poss\u00e8de une incroyable capacit\u00e9 \u00e0 absorber les bouillons et les saveurs tout en conservant un c\u0153ur croquant, le fameux graal du riz al dente<\/em>.<\/p>\n\n\n\n Pour votre s\u00e9lection de prestige, deux maisons incarnent ce savoir-faire :<\/p>\n\n\n\n Pour comprendre la sup\u00e9riorit\u00e9 du riz Acquerello, il faut le tester dans sa version la plus pure : un Risotto Bianco<\/em> (blanc), o\u00f9 le grain est la star absolue.<\/p>\n\n\n\n \ud83d\udca1 Pour la version Sassone Tartufi (170g) :<\/strong> Versez simplement le contenu du sachet dans une sauteuse avec un filet d’huile d’olive, faites torr\u00e9fier 1 minute, d\u00e9glacez au vin blanc (optionnel) puis ajoutez de l’eau bouillante ou du bouillon petit \u00e0 petit pendant 15-18 minutes. Terminez par la Mantecatura<\/em> au beurre et au parmesan !<\/p>\n<\/blockquote>\n\n\n\n Le risotto est un plat riche et onctueux qui r\u00e9clame des compagnons capables de dialoguer avec sa texture.<\/p>\n\n\n\n Riz Carnaroli d\u2019exception : Acquerello 1 kg, Acquerello 500 g et risotto \u00e0 la truffe d\u2019\u00e9t\u00e9. Le meilleur du riz italien pour des risotti cr\u00e9meux et parfaits.<\/p>\n","protected":false},"author":1,"featured_media":9074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Riz Carnaroli d\u2019exception : Acquerello 1 kg, Acquerello 500 g et risotto \u00e0 la truffe d\u2019\u00e9t\u00e9. Le meilleur du riz italien pour des risotti cr\u00e9meux et parfaits. #risotto #carnaroli #acquerello #truffe #mezzogiorno","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7204,7201,7200,7202,7203],"class_list":["post-9073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-risotto-italien","tag-risotto-truffe","tag-riz-carnaroli-acquerello","tag-riz-italien-premium","tag-riz-vieilli-acquerello"],"blocksy_meta":[],"yoast_head":"\n\ud83d\udcdc Histoire et Culture : L’Or Blanc de la Plaine du P\u00f4<\/h2>\n\n\n\n
\n
\ud83d\udd2c Les Secrets des 3 Produits de votre S\u00e9lection<\/h2>\n\n\n\n
1 & 2. Le Riz Carnaroli Extra \u00ab\u00a0Acquerello\u00a0\u00bb (Formats 1 kg et 500g)<\/h3>\n\n\n\n
\n
3. Pr\u00e9paration pour Risotto au Riz Carnaroli et Truffe d\u2019\u00c9t\u00e9 (170g \u2013 Sassone Tartufi)<\/h3>\n\n\n\n
\n
\ud83c\udf73 La Recette Ic\u00f4ne : Le Risotto Bianco d’Exception avec le Riz Acquerello<\/em><\/h2>\n\n\n\n
\ud83d\uded2 Ingr\u00e9dients (Pour 4 personnes) :<\/h3>\n\n\n\n
\n
\ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration :<\/h3>\n\n\n\n
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\ud83c\udf77 L’Art des Accompagnements et des Accords<\/h2>\n\n\n\n
Sur la table :<\/h3>\n\n\n\n
\n
Le Vin (Vino) :<\/h3>\n\n\n\n
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<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"