Carnaroli rice, originating from northern Italy and grown in the Piedmont region, is highly valued for its versatility in cooking. This rice is cultivated in paddies along the Po River, characterized by its high amylose content, allowing it to withstand cooking without breaking apart. The aging process in Alto Palancia significantly enhances its absorption capacity and texture, resulting in more flavorful dishes. Its large grains increase its flavor absorption, a quality appreciated by professional chefs.