Carnaroli rice was born in 1945 from the crossing of Vialone and Lencino rice; Like Vialone, it has a not small grain, but unlike the latter it has an elongated grain. Carnaroli rice can be considered the best quality rice of all varieties of rice and in many respects it represents excellence among all Italian varieties of rice. The starch of Carnaroli rice is the richest in amylose, a substance that helps to make the grain consistent while always keeping it al dente. Its unrivaled gastronomic aptitudes lie in its excellent absorption capacity of aromas and condiments and in the balanced release of starch during cooking which allows it to mix and enhance the most diverse flavors and foods, therefore also suitable for the preparation of rich salads and tasty timbales. The cultivation of Carnaroli rice is not simple and therefore there has never been a large production of this variety of rice. Among the varieties of Italian rice, Carnaroli rice is the one that requires the most attention because it is mainly subject to imitations.