Aquerello—Passion for Excellence Meets Healthful Innovation…in the Form of a Rice Paddy

Entering the grounds of the Aquerello rice farm, I felt transported to another time—a simpler, more beautiful time. Antique bikes lined the courtyard walls; traditionally dressed women joyfully worked away in the rustic, naturally-lit kitchen; all doors and windows were kept wide open to let in the country air. At first blush, it appeared that the Rondolino family had perfected the art of “shabby chic.” I quickly found, however, that their property’s aura was more a statement of life philosophy than fashion. In every detail of the estate, interaction, and product, Piero and Maria Nava Rondolino’s values shown through with refreshing purity: simplicity, soul, and excellence mixed with unmistakable sophistication—a combination which left me utterly intoxicated with serenity and nostalgia.

A stark contrast to the estate and grounds, Aquerello’s processing facilities embody modernity and innovation. It is there that the once traditional rice farmer developed his patented product, Aquerello rice. As we learned, despite the availability of a variety of rice, the final products are more or less the same—dehusked grains of various shapes and sizes. Aquerello, however, has the unique quality of being the world’s only 100% white rice with 100% of the nutritive value of brown rice.

The Aquerello product first began to develop when Piero found himself munching on the discarded rice germ (which is dehusked with the bran during processing) during his daily work.

Mesmorized by the fulfilling, sweet taste of the germ, Piero dreamt up a way to naturally re-melt the germ back onto the dehusked grain. The end result? Nutty, firm, fulfilling, simply delicious rice, which now finds itself on the menus of some of the most premier restaurants in the world, including Chicago’s own Spiaggia and Alinea.

Despite Aquerello’s growing reputation as “fine dining” or “luxury” rice, Piero and Maria Nava care very little for the airs of prestige. Their passion, in actuality, lies more in enhancing the tables and diets of people like you and me. Aquerello, like the grounds that produce it, embodies those same values that the Rondolinos so deeply touched me with: simplicity, soul, and excellence mixed with unmistakable sophistication.