Carnaroli Rice – a superfine Italian rice variety, highly appreciated for the preparation of risottos (1) – also stands out, compared to others, for its ability to reduce glycemic response. This authentic Italian excellence is therefore useful to compose the Mediterranean diet and the gluten-free diet for people intolerant to it (celiac disease).
Rice, Italian rice. Introduction
The plant annual herbaceous rice (Oryza sativa L.) belongs to the family of Poaceae. Its morphological characteristics include a thin and elongated stem, lanceolate leaves, and a panicle inflorescence that bears rice grains. The plant adapts to different climatic conditions but prefers humid environments, hence its widespread cultivation in flooded rice fields. (2)
Rice cultivation in Italy has a history of over two thousand years in Sicily and five hundred years in the Po Valley (Piedmont, Lombardy, Veneto, Emilia-Romagna), as noted (3,4). It still stands out both for quality, linked to numerous indigenous varieties and productive ecosystems, and for production volumes, which still lead in Europe (49% of total EU production).
Carnaroli Rice, ‘the king of rices’
The variety of Italian Carnaroli rice was selected in the 1940s in a rice field near Milan through crossbreeding between cultivars Vialone and Lencino. Carnaroli is known as ‘the king of rices’ for its longer grain length (class A), higher starch content, and firmer texture compared to common Arborio rice. Also noted for excellent cooking resilience.
The 'king of rices' It continues to be cultivated – in Piedmont, Lombardy and Emilia-Romagna, along the Po River Delta – precisely thanks to its superior quality, despite the low productive potential and susceptibility to fungal diseases. Its cultivation requires specific techniques, such as a late vegetative cycle of 165 days and a seeding dose of 180-200 kg/ha.
Carnaroli Rice, quality regimes
Some supply chains Carnaroli rice production chains are registered as DOP (or PDO, Protected Designation of Origin) or IGP (or PGI, Protected Geographical Indication), within the quality regimes established at the European level. They specifically refer to:
– Baraggia Biellese, Vercellese Biellese and Vercellese DOP rice,
– Po Delta IGP rice.
Italian rice, Carnaroli and gluten-free diet
The gluten-free diet is the only treatment for celiac patients and yet exposes them – as seen (5) – to some risks including the onset of type 2 diabetes, since ‘gluten-free’ cereals have a higher glycemic index compared to those containing gluten.
The study ‘Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet' (Vici et al., 2021) analyzes the nutritional characteristics of the rice varieties most commonly consumed in Italy, including Carnaroli, to identify those most suitable for gluten-free diets. (6)
Methods and results
The researchers have analyzed six rice varieties – Ribe, Vialone Nano, Carnaroli, Arborio, Basmati and Fragrance – both raw and after cooking with different methods (i.e. boiling, stewing, microwave). With the aim of evaluating variations in protein, total carbohydrate and starch content following cooking.
Cooking – and boiling, especially – reduces the amounts of protein and total carbohydrates in rice, with a significant decrease in a starch component, amylose. The latter is useful in slowing and reducing the glycemic response, as it is less available for degradation by digestive enzymes (7,8,9).
The Carnaroli rice, it has distinguished itself from others precisely for the ability to preserve nutritional properties and retain the highest amylose content after boiling, as well as Arborio and Basmati after cooking in a pot (stewing). Further studies may confirm the reduced glycemic index in these three varieties after cooking with the described methods.
Dario Dongo
Notes
(1) GIFT. Types of Rice. GIFT (Great Italian Food Trade). 14.11.16 https://www.greatitalianfoodtrade.it/riso/tipi-di-riso/
(2) Oryza sativa L. subsp. Sativa, Acta Plantarum
(3) Federica Genovese, Dario Dongo. Rice in Sicily, the rebirth. GIFT (Great Italian Food Trade). 29.5.18
(4) Rice Production. GIFT (Great Italian Food Trade). 7.5.15
(5) Vici G, Perinelli DR, Camilletti D, Carotenuto F, Belli L, Polzonetti V. Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet. Foods. 2021 Jun 14;10(6):1375. doi: 10.3390/foods10061375
(6) The gluten-free diet increases the risk of diabetes. Harvard researchers explain the damage of a reckless food trend. Food Times. 3.4.17
(7) Amylose is converted into resistant starch, which is involved in improving glucose and insulin homeostasis parameters and has a cholesterol-lowering effect. See notes 8,9
(8) Harris K.F. An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis. Nutr. Rev. 2019;77:748–764. doi: 10.1093/nutrit/nuz040
(9) Sissons M., Sestili F., Botticella E., Masci S., Lafiandra D. Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods. 2020;9:693. doi: 10.3390/foods9060693
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
