GLUTEN FREE PASTA

For over 10 years, our facility has included a dedicated lab exclusively for the transformation of gluten-free flours.

In this specialized space, we craft pasta from a variety of flours—such as rice, whole grain rice, corn, buckwheat, oat, amaranth, and quinoa—shaping them into tagliatelle, penne, fusilli, maccheroni, lasagna, and more.

Most of these flours are sourced from Italian crops, and we use only water during processing. Thanks to our artisanal methods—including bronze die extrusion and slow drying at low temperatures—we produce pasta of exceptional quality, appreciated for its authentic texture and taste.

Our mission is to produce organic pasta, and our gluten-free range is designed not only for people with celiac disease but also for those seeking the nutritional benefits of these alternative grains.

We believe in the importance of dietary variety, which is why we are committed to offering this unique pasta selection.

To enhance both flavor and appearance, we also incorporate vegetables into some of our gluten-free products.