desserts Reolì Extravergine
Pesche
uno dei dolci più amati realizzato con Reolì Extravergine
A revolution in the world of food fats
Reolì spreads have properties, appearance and versatility similar to butter and margarine, which they can replace in any type of preparation, with the advantage of not having derivatives of animal origin and being suitable for a balanced diet, for vegetarian and vegan diets and for the people intolerant to lactose or gluten.
For professionals and Food Industry For consumers
Sostituiscono tutti i grassi vegetali ed animali, presentando vantaggi nutrizionali e, nel caso, organolettici
Reolì creams can be used as base ingredients in all food preparations that required high and medium consistency fats.
A good alternative to butter, with no cholesterol and lower saturated fats
Reolì cream is a real substituted for butter, 100% vegetable, cholesterol-free, lighter, with the taste and beneficial properties of Extra Virgin Olive Oil or with the lightness and fragrance of Sunflower oil.
The same use of butter, but lighter and more balanced
Reolì products are ideal for the preparation of sweet and savory pies, in risotto creaming, to season pasta, for pan-fried meat and vegetables or for simple fried eggs.
desserts Reolì Extravergine
uno dei dolci più amati realizzato con Reolì Extravergine
Customers recipes Reolì Extravergine
Un dolce fresco e leggero, altamente digeribile
Customers recipes Reolì Extravergine
Un dolce dall’impasto leggero e digeribile senza grassi dannosi per la salute che piacerà a grandi e piccini
Reolì is involved in "FAT FOR FIT" POR project with R&DCal, Assoproli Calabria Società Cooperativa Arl, and DIMES department from Università della Calabria.