GLUTEN FREE PASTALa Romagnola BIO was one of the first in Italy to produce dry pasta naturally gluten-free, but with all the technical characteristics of a normal pasta. The choice of raw materials, all of organic origin, bronze drawing and slow drying, combined with exclusive recipes guarantee them an excellent product even for a diet specification in which gluten should not be present.
Ingredients
Organic yellow corn flour. May contain traces of: Soy, mustard, lupins
Nutritional information
Average nutritional information per 100g
Energy | 1528 kJ / 360 kcal |
Fats | 1,8 g |
thereof saturated fatty acids | 0,6 g |
Carbohydrates | 71 g |
| thereof sugar | 0,6 g
|
| Fibre | 1 g |
Protein | 8,5 g |
| Salt | 0,006 g |
LA ROMAGNOLA BIO
Responsible food business operator: LA ROMAGNOLA BIO S.R.L.S., Via Martiri Ponte Bastia 11, 44011 San Biagio di Argenta (RE), Italy.
La Romagnola Bio is an organic artisan pasta factory. A reality that has existed for over thirty years in the organic dry pasta market, the Then it produces artisan pasta drawn to bronze.
Products of the highest quality as well as ethically sustainable: La Romagnola Bio gives preference to the products of the supply chain, improves the Italian quality and chooses flours that come mostly from the Italian territory.
The paste is 100% natural, with no added additives, colourings or emulsifiers
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Tips
8-10 minutes in boiling, salted water to taste. Perfect with tomato sauce, parmesan, artichoke or anchovy cream.
