The company in southern Italy, based in Gragnano, heart of pasta production and universally recognized place as the European capital of dry pasta production, especially for the traditional methods that create unique products recognized on the market, has focused its work on the innovative research project of gluten-free pasta. Its pasta, of different shapes, is made with corn flour and rice flour, without additives (emulsifiers or others). The company produces twelve formats listed below: mafaldine, spaghetti, bavette, caserecce, penne rigate, mezze penne rigate, zitelle rigate, ditali rigati,paccheri, mezzi paccheri, calamarata, riccioli. The company is looking for distributors to find its own place in new markets.
Advantages & innovations
The company has realised this new gluten free pasta not only for intolerant and allergic people, but also for consumers who want to have an healthy diet and lifestyle.
The flours used for the production are mainly of Italian origin and without any thickeners (such as potato starch or other).
Stage of development
Already on the market
Partner sought
Distributors with a good network of bio-seller shops, agents and restaurants.