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Riso Scotti

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Calabrian Chili pepper 92%, extra virgin olive oil, salt.

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Nutrition 1 - Servings per Container

Nutrition 2 - Serving Size Quantity

Nutrition 3 - Serving Size Quantity Units

Nutrition 4 - Serving Size Weight

Nutrition 5 - Serving Size Unit

Nutrition 6 - Calories

Nutrition 7 - Total Fat (g)

Nutrition 8 - Saturated Fat (g)

Nutrition 9 - Trans Fat (g)

Nutrition 10 - Cholesterol (mg)

Nutrition 11 - Sodium (mg)

Nutrition 12 - Total Carbohydrates (g)

Nutrition 13 - Dietary Fiber (g)

Nutrition 14 - Sugars (g)

Nutrition 15 - Added Sugar (g)

Nutrition 16 - Protein (g)

Peperoncino Spread from Calabrian Chilies

Condiments > Hot Sauces

Chili pepper 80%, extra virgin olive oil 12%, garlic 6%, parsley, salt.

Traditional Garlic & Hot Chili Condiment

Condiments > Condiments

Aubergines, tomatoes, chili pepper, extra virgin olive oil, white wine vinegar (sulfites), garlic, spices (garlic, fennel seeds, oregano), salt. Contains: sulfites.

Calabrian "Dynamite" Spread with Hot Chili

Green Negrinha Olives, Extra Virgin Olive Oil, Garlic, Lemon, Oregano, Salt, Acidity Corrector: Lactic Acid. Chew carefully, may contain pit fragments.

Green Olives Pate from the Douro Valley

Pantry > Tapenade

Strawberries (68%), Sugar, Dark Chocolate (5%). Manufactured in a facility that also processes: Celery, mustard, tree nuts (pine nut, walnut, almond), wheat. 

Italian Strawberry & Chocolate Spread

Jams & Spreads > Hot Fudge & Chocolate Sauce

Cherry (68%), Sugar, Dark Chocolate (5%). Manufactured in a facility that also processes: Celery, mustard, tree nuts (pine nut, walnut, almond), wheat. May contain pit fragments

Italian Cherry & Chocolate Spread

Sicilian hazelnuts 65%, sugar, milk powder, extra virgin olive oil, non-hydrogenated vegetable fat (sunflower oil, cocoa butter), emulsifier: soy lecithin. Contains: hazelnuts, milk and soy. Manufactured in a facility that also processes: gluten, eggs, sesame and peanuts. May Contain: traces of shell nuts.

Sicilian Hazelnut Cream

Jams & Spreads > Nut & Seed Butters

Sugar, thin cocoa powder 25%, hazelnut 15%, milk powder, extra virgin olive oil, non-hydrogenated vegetable fat (sunflower oil, cocoa butter), emulsifier: soy lecithin. Contains: hazelnuts, milk and soy. Manufactured in a facility that also processes: gluten, eggs, sesame and peanuts. May Contain: traces of shell nuts.

Sicilian Chocolate & Hazelnut Cream

Sugar, oils (sunflower, soybean (soy), rapeseed) and fats (palm, palm kernel), almonds (tree nuts) (15%), skimmed milk powder, whey (milk) powder, salt, emulsifier: sunflower lecithin (E322). Contains: milk, almond (tree nut), soybean (soy). Produced in a facility that also processes: Tree nut (almond, hazelnut, pine nut), peanut, sesame, wheat (gluten)

Italian Salty Almond Spread

Sugar, oils (sunflower, soybean (soy), rapeseed) and fats (palm, palm kernel), hazelnut (tree nuts) (15%), skimmed milk powder, whey (milk) powder, salt, emulsifier: sunflower lecithin (E322). Contains: milk, hazelnut (tree nut), soybean (soy). Produced in a facility that also processes: Tree nut (almond, hazelnut, pine nut), peanut, sesame, wheat (gluten)

Italian Salty Hazelnut Spread

Extra virgin olive oil 95%, dried Calabrian chili pepper 5%.

Calabrian Peperoncino Oil

Oils & Vinegars > Oils, Vegetable Oils

Cordero Vialone Nano Rice is a semi-long grain rice known for its exceptional ability to absorb flavors while retaining a firm texture. This rice variety is a preferred choice in Northern Italian cuisine, renowned for its starch-rich composition that allows it to maintain its shape and enhance the taste of dishes during cooking. 
Arborio vs carnaroli vs vialone nano
Arborio, carnaroli, and vialone nano are the most commonly used Italian rices for making risotto. The main differences between these rices lie in their starch content and size. Arborio rice is the most widely available and has a higher starch content, resulting in a creamy texture when cooked. Carnaroli rice has a higher starch content than vialone nano and is known for its ability to maintain a firm texture during cooking. Vialone nano rice is the smallest of the three and is often used in Northern Italian cuisine for its ability to absorb flavors while retaining a firm bite. Each type of rice can produce a delicious risotto, but the choice depends on personal preference and the desired texture of the dish.


<div>Cordero Vialone Nano Rice is a semi-long grain rice known for its exceptional ability to absorb flavors while retaining a firm texture. This rice variety is a preferred choice in Northern Italian cuisine, renowned for its starch-rich composition that allows it to maintain its shape and enhance the taste of dishes during cooking.&nbsp;</div><div><br></div><div><div><b>Arborio vs carnaroli vs vialone nano</b></div><div><span style="font-size: 1rem;"><br></span></div><div><span style="font-size: 1rem;">Arborio, carnaroli, and vialone nano are the most commonly used Italian rices for making risotto. The main differences between these rices lie in their starch content and size.&nbsp;</span></div><div><ul><li>Arborio rice is the most widely available and has a higher starch content, resulting in a creamy texture when cooked.&nbsp;</li><li>Carnaroli rice has a higher starch content than vialone nano and is known for its ability to maintain a firm texture during cooking.&nbsp;</li><li>Vialone nano rice is the smallest of the three and is often used in Northern Italian cuisine for its ability to absorb flavors while retaining a firm bite.&nbsp;</li></ul></div></div><div>Each type of rice can produce a delicious risotto, but the choice depends on personal preference and the desired texture of the dish.<br></div>