Project Description

ALMOND BARISTA

DRINK

A 100% Vegetal and Lactose-free Drink. With no added sugar. Enjoy the Italian experience of a foamy cappuccino, latte or macchiato!

HOW TO USE:

Perfect to be foamed into your coffee for an authentic Italian cappuccino, latte or macchiato!

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, almonds 2,5%, sugar, soy proteins, stabilizers: potassium phosphate, calcium carbonate, guar gum, gellan gum

ALLERGENICS

It contains almonds, soy,
it may contains traces of other nuts.

BEST BEFORE DATE

12 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 Soul Bio

Oat Gluten Free Soul Bio

Oat Calcium Soul

Almond Soul Bio

Almond No Sugars Soul Bio

HAVE FUN COOKING

A demonstration of what you can create with our rice

#CREATIVECOOKING

Mango

Smoothie

Are you ready for a refreshing and nutritious treat? Discover our mouthwatering Mango Smoothie with Almond Bio Drink!

RECIPE

#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.

RECIPE

#VENERERICE

VENERE RICE WITH BABY ZUCCHINI,

PINE NUTS BASIL AND MINT

Venere for Poke by Riso Scotti is the perfect base for a summer meal - with black and red rice seasoned with soy sauce and sesame oil.

RECIPE

#CREATIVECOOKING

Xinjiang Uyghur

Polo China

It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.

RECIPE

NEWSLETTER

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