Project Description
PASTA VENERE
SPAGHETTI
The new taste of pasta with the wellness of Venere®. The iconic rice with its unmistakable flavor and fragrance has finally become Pasta, adding an extra touch of taste to all your recipes.
IT’S SPECIAL BEACAUSE
From today, pasta has an extra taste – the unique and exclusive flavor of Venere®.”
COOKING TIME
8 minutes
HOW TO USE
From the great classics to regional recipes, every sauce is the perfect match for Spaghetti Pasta Venere®. Anytime and for any occasion, Pasta Venere® is the best choice.
LIVE BETTER WITH TASTE
All the goodness of pasta, combined with the unique benefits and color of Venere® rice. Naturally whole-grain, a source of fiber, phosphorus, and protein, the new Pasta Venere® is your ally for well-being
THE NUTRITIONIST RECOMMENDS
Consume small amounts of carbohydrates consistently throughout the day to always have ‘fuel’ for our body. Remember that the carbohydrates in rice are easily absorbed because they are organized in much smaller granules than those of other grains. Your stomach digests them quickly, turning them into energy that is immediately available for your body.”
TECHNICAL DETAILS
INGREDIENTS
Whole durum wheat semolina (75%) and whole black Venere® rice flour (25%).
ALLERGENICS
Contains gluten. May contain traces of soy and mustard.Produced in a facility that uses eggs.
BEST BEFORE DATE
24 months
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING
Carnaroli Risotto with
Porcini Mushrooms and Shrimp
An elegant and aromatic risotto, where the creaminess of porcini mushrooms meets the delicacy of shrimp and the lightness of a white-wine foam. A refined dish, perfect for special occasions.
#CREATIVECOOKING #ITALIANRISOTTO
Risotto Carnaroli with Montepulciano,
Sweet Gorgonzola Yogurt & Wasabi
A dialogue between earth, fermentation, and spice.
#VENERERICE
Rainbow chard
and Venere rice
In this quick and easy lunch bowl, we pair Venere rice with rainbow chard and a poached egg, with aromatic herbs.
#ITALIANRISOTTO
risotto with pork
ITALY
In the area of Pavia, the “culture of pig” is deep-seated: quand’s gà fam, ghe’l pän e salàm (“when you are hungry, you can have bread and salami”) is still a common saying. In the past, breed a pig meant having a life insurance and when it was killed, once a year, in order to check whether the meat prepared to make salami was good, a little part of it was used to prepare a risotto.
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