Bioalimenta Farabella Gnocchi Patate Riso 500 G

Product Information

Crafted in Abruzzo, Italy, Farabella Organic Gluten-Free Pasta is the result of a combination of innovation and longstanding artisanship. The exterior appearance is flawless, with a smooth, even surface that makes the pasta even more inviting. Mixed with flours from a particular lightness and softness to sweets, it can also be used alone but, better, mixed with flours and prepared (dose it to taste but a maximum dosage of 30% is more than enough) to increase the lightness of the products obtained.

The taste is equally amazing, with an al dente texture that perfectly complements the flavors of the toppings. This new format, like the other productions of pasta and gnocchi Farabella, It is made with high quality raw materials and with the mineral water of the Maiella spring that in Fara San Martino flows all year round at a constant temperature of 8 ºC and is used in our dough. In this pristine place located in the Majella National Park, where nature, history and tradition meet, the company develops and produces gluten-free foods in an allergen-free factory.The special bronze drawing allows to obtain a rough surface that captures the best every seasoning and, therefore, have an excellent palatability. They are ideal for unforgettable pasta dishes, for "gourmet" preparations even at home as those of the great chefs. Selected raw materials, mineral spring water and the ancient local pasta tradition are the ingredients that make Farabella products unique.

Farabella Gluten-Free Penne Rigate are a high-quality product, perfect for those looking for gluten-free pasta but don't want to give up the taste and texture of traditional pasta. The company regularly enriches its catalogue with other products lines carefully sourced and strictly gluten free: flours, biscuits, bread substitutes, sweet and savoury snacks or cakes.Bioalimenta was founded in 2000 to respond to the needs of consumers affected by Celiac disease, to use dietary foods that looked and tasted the same as other common foods. In 2013, she got a PhD sponsored by a Wellcome Trust Funded PhD studentship in Structural Biology working at ISMB (UCL/Birkbeck College, London, UK) under the supervision of Prof. For her postdoc training, she joined Marc Marti-Renom’s lab at the Centre Nacional d’ Anàlisi Genòmica – Centre de Regulació Genòmica (CNAG-CRG), Barcelona as a Juan de la Cierva Incorporación Postdoctoral Fellow.