CARNAROLI is considered one of the best Italian rice variety and traditionally used for preparing risotto. It is known for retaining liquid and holding its shape while cooking thus preferred by high-level gastronomy. It is ideal for delicate, sophisticated dishes, such as risottos featuring truffle.

On the leftt we have the Carnaroli rice in 3 stages:

1) Coarse Rice
2) Half peeled ( also known as "Integrale")
3) Peeled



This rice variety has similar property like the "Carnaroli", changing mainly in shape.
Is an extraordinary rice for risottos.

On the leftt we have the" Vialone Nano" rice in 3 stages:

1) Coarse Rice
2) Half peeled ( also known as "Integrale")
3) Peeled

Integral black Venere
(Riso nero Venere)
is the result of a long and complex process of crosses between two other varieties. It is aromatic, wholemeal rice, which has a black pericarp and a particular flavour. It is very rich in minerals and trace elements such us calcium, manganese, zinc, phosphorus, iron and selenium. Normally eaten as a whole grain, it can be used in risottos and rice salads and makes an excellent side dish, particularly to accompany fish.

Integral red Ermes
(Riso rosso Ermes)
is a cross-breed of Venere rice. Its grain is characterized by a red color due to the presence of antioxidant called anthocyanins. It is a source of iron, magnesium and phosphorus and very rich in fiber. It is an ideal side dish for meat and fish dishes as well as for salads.


Italy is the biggest rice producer in the Europe and rice one of the basic food ingredients especially in the Northern Italy the main area for cultivation being Piedmont, Lombardy and Veneto.

Rice is naturally gluten-free and it contains plenty of vitamins like vitamin B.

Tenuta Margherita closed to Vercelli has been linked for generations to the story of rice cultivation in Piedmont. The methods of rice farming have been passed down through generations to guarantee the highest quality rice. Tenuta Margherita farms the land with strict attention for the environment. This means e.g. that weeding is done by hand and fertilizing is done using natural organic methods.

Today the farmland consists of 250 hectares of which part is used for organic rice production. After harvesting the rice is stocked, stored and prepared in the farm using traditional methods which guarantees distinguish taste, high nutritional value and good cooking capacity.

Rice Varieties