Project Description

TRIANGLE RICE SNACKS

GINGER

Gluten-free rice snacks

IT’S SPECIAL BECAUSE:

It’s right to treat yourself to a tasty snack.

HOW TO USE:

A snack for every moment of the day with all the taste of rice.

LIVE BETTER WITH TASTE:

Crocca&Gusta Snacks contain 60% less fat than the average best-selling similar products.

THE NUTRITIONIST RECOMMENDS.

A low-fat diet helps preventing cardiovascular problems.

BUY ONLINE

TECHNICAL DETAILS

INGREDIENTS

Corn (82.3%), brown rice (10.5%), chickpeas (5%), ginger (0.8%), salt.

ALLERGENICS

May contain traces of soy, milk and derived products.

BEST BEFORE DATE

18 months after production date

NUTRITIONAL TABLE

DISCOVER ALSO

RICE CAKES – 100% RICE

RICE CAKES – SEEDS AND LEGUMES

RICE CAKES – RICE AND CORN

RICE CAKES – WHOLEGRAIN

RICE CAKES – RICE AND SOY

RICE CAKES – BREAKFAST

RICE CAKES – BASMATI RICE

RICE CAKES – HYPOSODIC

RICE CAKES – 8 CEREALS AND SEEDS

RICE CAKES – MULTICEREAL AND QUINOA

MINI RICE CAKES – 100% RICE

MINI RICE CAKES – PAPRIKA

HAVE FUN COOKING

A demonstration of what you can create with our rice

#COOKINGJOINSPEOPLE

Gelin budu

turkmenistan

Gelin Budu, or “bride’s thighs” is the Turkmen-Iraqi name given to these soft and brown meat croquettes. The unique feature of this dish is the crust of rice worked with flour, that provides the croquettes with a unique taste and consistency.

RECIPE

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Shirin paloo

kyrgyzstan

Paloo is the Kirgiz version of a dish that in the Central Asia is commonly called Plov. It’s made of pieces of meat (usually mutton or beef, sometimes chicken) fried in a big qazan (a cast iron cauldron) and mixed with fried chopped carrots, jiuicai (Chinese chive) and cooked rice. The dish is garnished with fried garlic cloves and red peppers. Shirin Paloo is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.

RECIPE

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Risotto with saffron

ITALY

The first identifiable risotto recipe dates back to 1854.

RECIPE

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Oshi Palov

Tajikistan

Known as the “king of meals”, Palov employs vegetables, rice, meat and spices, and there are up to 200 varieties. The importance of this dish for the Tajik communities is summarized in the popular saying: “If you eat Oshi Palov at someone’s house, you have to respect him/her for 40 years.” Groups of men or women prepare it either in their home or in the tea houses, while they socialize, play music or sing. The knowledge bound to the practice is handed down from generation to generation in families and cooking schools.

RECIPE

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