GLUTEN FREE PASTA
La 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.
Its seed, naturally gluten-free, consists mainly of starch and is rich in minerals such as iron, phosphorus, potassium, calcium, magnesium, tin and silica.
It also preserves a good amount of lysine, an essential amino acid for bone development. Combined with yellow maize, strictly Italian and organic, and also naturally cereal gluten-free, it gives the pasta an intense ochre colour and a distinctive fragrance.
Organic yellow corn and buckwheat flour. May contain traces of: Soy, mustard and lupines
Average nutritional information per 100g
1493 kJ / 352 kcal
thereof saturated fatty acids
|thereof sugar||0,85 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
Go to producer
Store in a cool, dry place. Once opened, keep the bag sealed in a cool, dry place. Preparation: 6-8 minutes in boiling water, salted to taste. Spice up your pasta with flavourful and refined sauces!