The creation of Acquerello rice as we know it today can be credited to Franco Gatti, the current owner of Cascina Nibbiola. In 1986, Gatti began experimenting with a combination of traditional and innovative methods to improve the quality of his rice. He chose Carnaroli rice, which is highly prized for its excellent cooking properties, particularly for making risotto.

What makes Acquerello rice stand out is its unique aging process, which was developed by Gatti.

After harvesting, the rice is aged for up to 1 to 2 years, and up to 7, which significantly enhances its qualities.

This aging process gives the rice a firmer texture and allows it to better absorb flavors, making it ideal for dishes like risotto.

Acquerello rice is sustainably milled using a technique that preserves the rice germ—the part of the rice that contains essential nutrients like vitamins, minerals, and proteins. This preservation contributes to the rice's distinctive quality, both in taste and nutrition.

The farm has also long prioritized environmentally responsible farming practices. Acquerello rice is grown with an emphasis on sustainability, including water conservation, the use of organic fertilizers, and respect for biodiversity in the fields.