Italian rice cultivation dates to the 14th century, and farmers have spent the time since trying to make better risotto. Carnorli rice, with a higher starch content and longer shape, holds up better than the other varieties used to make the creamy dish. 

Grown in the flood plains surrounding a family estate in Piemonte, Lucedio’s carnaroli  rice is harvested in September. To ensure freshness, farmers husk the grains only when orders are received after a few months of drying.