Acquerello is born in Piedmont, in Livorno Ferraris, at the heart of a region where rice cultivation has existed since the 15th century. Since 1991, the Rondolino family has produced an exceptional rice there, aged for at least one year, and up to eight years for selected harvests, to ensure perfect cooking consistency and an exceptional ability to absorb flavors. Thanks to its helix blanching method and the patented reintegration of the germ, Acquerello is the only white rice that preserves the essential nutritional properties of brown rice. Now distributed in 72 countries, it is recognized as one of the most prestigious rice varieties in the world.