Project Description
PASTA VENERE
RIGATONI
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
–
BEST BEFORE DATE
24 months
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING
ARBORIO RICE WITH
MUSHROOMS AND WALNUTS
Let’s get ready to celebrate New Year’s Eve with this delicious risotto, with mushrooms and walnuts!
#CREATIVECOOKING
Summer Rice
Tomatoes & Tuna
If you don’t have enough time for cooking healthy food, Whole Rice @riso_scotti is right for you! Add chopped tomatoes and tuna for a summer and healthy lunch!
#CREATIVECOOKING
Meigoo Polow
Iran
Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.
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