Project Description

VIALONE NANO

RICE 5 KG

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:

You can use Vialone Nano rice if you love smoother risottos or softer rice salads.

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

ARBORIO RICE

Carnaroli Rice

18-Month Aged Carnaroli

18-MONTH AGED CARNAROLI

Vialone Nano Rice

Risotto Rice

PARBOILED RICE

LONG GRAIN RICE

ROUND GRAIN RICE

Basmati Rice

Wholegrain Basmati 10′

Wholegrain Black Rice 10

HAVE FUN COOKING

A demonstration of what you can create with our rice

#COOKINGJOINSPEOPLE

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.

RECIPE

#COOKINGJOINSPEOPLE

Chicken korma

india

Kormas comes probably from Persia. The name derives from the Hindi word that means “braising”: it’s the type of cooking, since the meat or vegetables are braised in a pot with little quantities of liquid, (yogurt or water).

RECIPE

#COOKINGJOINSPEOPLE

Tuy palovi

uzbekistan

Plov is one of the main Uzbek typical dishes, usually cooked with rice, pieces of meat, carrots and onions. The origin of this dish is bound to a legend!

RECIPE

#COOKINGJOINSPEOPLE

Xinjiang Uyghur

Polo China

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

RECIPE

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