GLUTEN FREE PASTA

Since more than 10 years in our facility a separate lab is exclusively used for gluten free flour transformation.
We transform there many flours like rice, whole rice, corn, buckwheat, oat, amaranth, and quinoa in different shapes: tagliatelle, penne, fusilli, maccheroni, lasagna,…
Most of those flours are from Italian cultivation and we add only water to transform them.
The artisanal transformation process (bronze die extrusion, low temperature drying process) allows us to obtain a real high quality pasta appreciated for the texture too.
Our mission is organic pasta production and the gluten free pasta range is created for celiac people but for the healthy properties of those cereals too.
We believe that using different cereals is important for everyday diet that’s why we offer this pasta range.
In gluten free pasta range we also use vegetables to give more taste and color to products.