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 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.
#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!
NEWSLETTER
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