Collection: Acquerello

Acquerello is not just rice — it’s the result of a bold vision to elevate a staple into something extraordinary. In 1991, Piero Rondolino transformed his family’s estate, Tenuta Colombara in Livorno Ferraris, into a short supply chain entirely dedicated to producing one of the world’s finest Carnaroli rices. Here, in the heart of Piedmont’s historic rice-growing region, Acquerello is grown, aged, and packed on-site. It is the only white rice that retains the nutritional value of brown rice, thanks to a patented process that reintegrates the germ — the grain’s most nutrient-rich part — after polishing. 

Each batch of Acquerello is aged in temperature-controlled silos for at least one year, and up to eight for select harvests. This aging stabilizes the starch, allowing the grains to stay perfectly al dente and absorb flavor like no other. After aging, the rice is gently whitened using the Helix — a 19th-century mechanical process that preserves the grain’s structure far better than modern methods. The result is rice with unmatched texture and nutritional profile, flavor absorption, and consistency in cooking — a favorite among chefs and home cooks alike. 

Acquerello is also a cultural project. The Rondolino family has restored the estate’s historic buildings and founded the Conservatory of Risiculture, preserving the legacy of Italian rice farming. From international chef collaborations to educational initiatives with Slow Food and local schools, Acquerello represents a deep respect for tradition, innovation, and the future of sustainable, traceable food. This is rice with heritage — and soul.