Riso Carnaroli Classico is a white rice produced by the Italian company Meracinque, grown in Roncoferraro, in the province of Mantua, between Lombardy and Veneto. It is grown exclusively from certified Carnaroli seed, with the Classico designation confirming its varietal identity.
After harvesting, the rice is slowly dried at a low temperature, then aged for 12 months in its husk in temperature-controlled storage facilities. Only after this period does it undergo husking, optical sorting, and final milling. Aging allows the grains to stabilize, contributing to their firmness and ability to retain their structure during cooking.
It is characterized by long, large grains that hold their shape well and absorb the flavors of stock and other ingredients. During cooking, it releases starch that creates a creamy finish while the grains remain clearly defined. It is particularly suited to risotto, where a balance between creaminess and firm grains is essential.
Producer
Meracinque is an Italian family producer of Carnaroli Classico rice, founded in 2016, with its headquarters in Villafranca di Verona and rice fields in Roncoferraro, in the province of Mantua. The company was established and is run by five Tovo sisters — Margherita, Benedetta, Silvia, Anna, and Maria Vittoria - continuing their family’s rice-growing tradition.
Their project draws on the decades of experience of their father Paolo, an agronomist who helps oversee production. On the clay-rich soils between Lombardy and Veneto, they grow exclusively Carnaroli from certified seed, preserving the varietal identity of the rice they offer under the Classico designation.
Their distinctive approach combines family expertise with precision agriculture: the soil is mapped using electromagnetic scanning, sowing density is adjusted to the fertility of individual areas within each plot, and crop development is monitored using sensors, a weather station, and satellite data.
After harvesting, the rice is dried at a low temperature, then aged for 12 months in its husk under controlled temperatures before final milling and packaging. This process helps stabilize the grains and improve their ability to retain their structure during cooking. Meracinque focuses on Carnaroli for risotto, with large grains that absorb flavors well and release the starch needed for a creamy texture.