Project Description

OAT

SOUL BIO

Pleasant, distinctive and balanced! Organic and Lactose-free Drink. Enjoy all the taste of oats!

HOW TO USE:

A 100% tasty and versatile drink. Make it part of a delicious and nutritious diet: hot with your breakfast cereals, cold as a refreshing drink or as a yummy ingredient for your creative recipes!

LIVE BETTER WITH TASTE:

Everyone can enjoy our vegetal drinks, even if you are lactose intolerant or allergic to milk proteins!

THE NUTRITIONIST RECOMMENDS.

If you suffer from belly swelling, nausea or other symptoms that may be related to lactose intolerance, nutritionists recommend reducing or eliminating, even if temporarily, the intake of dairy products in your diet to check if the symptoms are regressing.

TECHNICAL DETAILS

INGREDIENTS

water, organic oat 14%, salt.

ALLERGENICS

BEST BEFORE DATE

14 months

NUTRITIONAL TABLE

DISCOVER ALSO

Rice Soul Bio

Rice Quinoa Soul Bio

Rice Hazelnut Soul Bio

Rice Coconut Soul Bio

Rice Cocoa Soul Bio

Rice Calcium Soul

Rice Almond Soul Bio

Oat Gluten Free Soul Bio

Oat Calcium Soul

Almond Soul Bio

Almond No Sugars Soul Bio

SOUL OAT DRINK

HAVE FUN COOKING

A demonstration of what you can create with our rice

#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 #ITALIANRISOTTO

Venere Rice

Meets Capri

Venere rice, rich in antioxidants, blends oriental elegance with the fresh, Mediterranean flavors of Capri.

RECIPE

#CREATIVECOOKING #ITALIANRISOTTO

Carnaroli Risotto with turmeric,

cardamom, date chips and crushed walnuts

A modern Middle Eastern twist on an Italian classic brought to life with the creamy excellence of Riso Scotti’s Carnaroli Rice - Stone Milled Method. The best rice variety for a perfect risotto!

RECIPE

#CREATIVECOOKING

Creamy Risotto Carnaroli

with Baccalà, Green Olives, and Soft-Yolk Egg

In Venice, baccalà mantecato has been prepared since the 1400s, when Venetian merchants brought dried cod from Norway.

RECIPE

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