Acquerello rice began with the vision of Piero Rondolino in the early 1990s to create a rice that truly stood apart for its quality and performance in the kitchen, and today it is grown, aged, processed, and packed exclusively at the family’s Tenuta Colombara estate in the Vercelli region of Italy, where generations of rice growers have perfected techniques that yield a distinctive product sold around the world. What separates Acquerello from other rice's is its meticulous process that combines tradition and innovation: the rice is aged for at least one year in refrigerated silos to stabilize the starch and enhance flavor and texture, gently refined using a unique helix method that leaves each grain intact, and then restored with its own germ through a patented process to retain nutrients usually lost in whitening. This thoughtful cultivation and processing not only preserves the nutritional strength of the grain but also produces rice that holds its shape, absorbs flavors beautifully, and delivers the consistency and depth of character that chefs seek for risotto and other fine dishes, making Acquerello a benchmark of culinary excellence.