Project Description
RICE CAKES
MULTICEREAL AND QUINOA
Organic, gluten-free, low-fat rice and quinoa cakes, source of phosphorus, magnesium, copper.
IT’S SPECIAL BECAUSE:
The rice cakes go perfectly with many ingredients, sweet or savory.
HOW TO USE:
Do not renounce to taste, try them instead of bread for a balanced nutrition: at breakfast with jam or honey, at lunch instead of bread, or use it as a base for delicious canapés.
LIVE BETTER WITH TASTE:
Risette Muticereali and Quinoa contain Rice, highly digestible and low in fat – Quinoa, which provides fiber and minerals such as phosphorus, magnesium, zinc -Corn, which provides vitamins B1 and B12 – Buckwheat, rich in proteins and mineral salts – Millet, which contains B vitamins and mineral salts.
THE NUTRITIONIST RECOMMENDS.
Nutritionists advise us to take a maximum of 70 g of fat per day because excessive consumption causes obesity, heart disease and many other unpleasant health problems.
TECHNICAL DETAILS
INGREDIENTS
Rice* (35%), wholegrain rice* (25%), corn* (20%), buckwheat* (16%), quinoa* (2%), millet* (2%), salt.
*ingredients from organic farming
ALLERGENICS
It may contain traces of celery, mustard, sulphites and derived products.
BEST BEFORE DATE
18 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
#ITALIANRISOTTO
Risotto with saffron
ITALY
The first identifiable risotto recipe dates back to 1854.
#CREATIVECOOKING #VENERERICE
Riso Scotti’s Venere&Jasmine
with grilled chicken, dried apricots and cashews.
A perfect a blend specifically selected to give you taste, texture, aroma, and color. With the unique Venere rice also known as the first Italian aromatic black rice. The modern meal solution,for a microwave friendly ready to eat in just 2 minutes.
#ITALIANRISOTTO
ARBORIO RISOTTO
WITH LEEK AND BROAD BEANS
Spring Arborio rice, with leeks and broad beans, a healthy, genuine and tasty dish.
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Arborio Risotto with Pumpkin,
Carne Seca, and Queijo Coalho
In Brazil, queijo coalho has been grilled on wooden skewers and sold on beaches for decades it melts without losing its shape, making it perfect for adding a unique texture to risotto.
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