2010
Raving Over
Risotto Chips™
Risotto Chips™ Showcased on
Rachael Ray
Become a Fan on Facebook and Win!
Time to Get Your Picture Taken
New York Style® adds Risotto Chips™ to Snack Lineup
2009
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2008
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October 22
PRESS RELEASES
January 15, 2010New York Style® Launches Risotto Chips™ - The First-Ever Snack to Offer the Taste of Risotto
April 16, 2009
Open A Bag of New York Style® Snacks to Celebrate National Garlic Day on April 19
April 14, 2009
New York Style Premiers Broadway! Instant Win Sweepstakes
Risotto Chips™ Showcased on Rachael Ray
Snack lovers across the nation said "yum-o!" when New York Style® Risotto Chips™ were featured as the "Snack of the Day" on the Rachael Ray Show on March 8, 2010.
Audience members at the show received a free bag of Sea Salt Risotto Chips to enjoy, and New York Style has a special coupon for at-home viewers - snackers can visit www.NewYorkStyle.com to become members of the Central Park Club and receive a $0.75 off coupon.
Risotto Chips are the first rice snack inspired by risotto, a unique, slow-cooked Italian rice dish. The chips are made with Arborio rice, the star ingredient of risotto, and are all-natural and gluten-free. Each serving offers 11 grams of whole grains - providing 13 percent of the Recommended Daily Allowance - and is bursting with flavor. The thin, crispy, dippable chips are available in three recipes:
- Sea Salt: Simple and classic, sea salt delivers a delicate flavor and unique texture that snackers love.
- Spicy Marinara: Tomato, onion and green pepper flavors – plus a hint of red pepper – capture the taste of spicy, Arrabiata pasta sauce.
- Parmesan & Roasted Garlic: Creamy Parmesan and roasted garlic flavors are combined to create an irresistible taste combination
Chip lovers can find Risotto Chips in 5 oz. bags in the deli section of their local grocery stores. In addition to being eaten straight out of the bag, Risotto Chips are great alongside a deli sandwich, crumbled into a steaming bowl of soup or enjoyed with spreads and dips.
View information on the March 8th episode here.




