Project Description

SNACK VENERE

TURMERIC AND PEPPER

The unique fragrance of Venere® in a crunchy and tasty snack.

IT’S SPECIAL BECAUSE

The unique fragrance of Venere® in a crunchy and tasty snack.

HOW TO USE:

Ideal for breaks and an Italian style aperitivo.

LIVE BETTER WITH TASTE:

Not fried, gluten-free, 100% vegetable

THE NUTRITIONIST RECOMMENDS.

Remember that rice carbohydrates are easily assimilated, because being organized into much smaller granules than those of other cereals, your stomach digests them immediately and transforms them into energy  available for your body.

TECHNICAL DETAILS

INGREDIENTS

extruded black Venere rice 50%, extruded rice 22% (rice flour 80%, potato starch, salt), sunflower oil, natural flavouring  8% (it contains turmeric and extracts turmeric 15%, pepper and extracts pepper 4% and other natural flavourings), emulsifier: soy lecithin

ALLERGENICS

soy, it may contains traces of celery, mustard, sulphites and derived products

BEST BEFORE DATE

12 months

NUTRITIONAL TABLE

DISCOVER ALSO

VENERE RICE READY TO EAT

VENERE DRY RICE

VENERE & PARBOILED RICE SPECIAL BLEND

VENERE & JASMINE RICE READY TO EAT SPECIAL BLEND

VENERE & BASMATI RICE SPECIAL BLEND

VENERE & BASMATI RICE READY TO EAT SPECIAL BLEND

RISOTTO ECCELLENTE

ARBORIO RICE

Carnaroli Rice

18-Month Aged Carnaroli

Vialone Nano Rice

Risotto Rice

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING

Mango

Smoothie

Are you ready for a refreshing and nutritious treat? Discover our mouthwatering Mango Smoothie with Almond Bio Drink!

RECIPE

#CREATIVECOOKING

BLACK TRUFFLE AND CARNAROLI

RISOTTO

A Dish Made for Special Moments! Here’s how to take your risotto to the next level with the irresistible magic of black truffle!

RECIPE

#CREATIVECOOKING

Creamy Mushroom Risotto

with Carnaroli rice

Riso Scotti by Francesco Sodano

RECIPE

#CREATIVECOOKING

Xinjiang Uyghur

Polo China

It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.

RECIPE

NEWSLETTER

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