Project Description
VIALONE NANO
RICE
Rice of the Venetian tradition. Born in 1967 from the intersection of Vialone and Nano, it is characterized by round and compact grains with great growth capacity when cooked, which makse it perfect for the preparation of creamy risottos.
IT’S SPECIAL BECAUSE:
It ‘s a versatile rice in it’s use, for creative cooking
COOKING TIME:
14-15 minutes.
HOW TO USE:
You can use Vialone Nano rice to cook Italian risottos and other rice-based delicacies.
LIVE BETTER WITH TASTE:
The health benefits of rice derive from its easily assimilable carbohydrates, its noble proteins and the absence of allergens that can cause annoying reactions.
THE NUTRITIONIST RECOMMENDS.
Rice carbohydrates are easily assimilated because, being organized in much smaller grains than those of other cereals, your stomach digests them immediately and transforms them into prompt energy.
#INAIDOFSUSTAINABILITY
– It supports the Italian rice supply chain through the “We are all rice grains” project
– Produced with a lowered environmental impact: we recycle production waste and convert it into the energy we use in our plant, reducing CO2 emissions
– At least 80% of this package cardboard is made out of recycled material.
TECHNICAL DETAILS
INGREDIENTS
Medium Grain Vialone Nano rice
ALLERGENICS
None
BEST BEFORE DATE
20 months after production date
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING #ITALIANRISOTTO
Venere Rice
Meets Capri
Venere rice, rich in antioxidants, blends oriental elegance with the fresh, Mediterranean flavors of Capri.
#CREATIVECOOKING
VEGETABLE
SOUP
Minestrone, the most famous Italian vegetable soup! A traditional, cabbage-based recipe, tipically made during winter season and served as a hot soup.
#CREATIVECOOKING
Meigoo Polow
Iran
Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.
#ITALIANRISOTTO
ARBORIO RICE
WITH ROASTED TOMATOES, BASIL AND BURRATA
Risotto doesn’t need to be put away on the same box with your winter boots, during summer - especially when it pairs beautifully with peak-season tomatoes!
NEWSLETTER
Subscribe
Subscribe to our newsletter now and receive monthly news and updates about the company as well as information about e-shop campaigns!
As a thank you for subscribing to our newsletter, benefit from a discount code that you can redeem in our e-shop!
