Gluten-Free Pastas |
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Bio Alimenta
The Rotunno family has many years of experience in pasta production. Their facility is located in the small town of Fara San Martino, on the eastern side of the Maiella National Park, in the Abruzzo region of Italy. Fara San Martino is known as ‘La Casa della Pasta’ (The Home of Pasta) due to the purity of the town’s clear mountain air and crisp, clean, spring water.
In 2002, with father, Pietro, and son, Antonio at the helm, the Rotunno family began gluten-free pasta production in a newly built facility authorized by the Italian Ministry of Health. This facility uses traditional techniques, such as bronze-dye extrusion and slow drying, combined with state-of-the-art production methods to create high quality gluten-free products with incredible taste and texture.
RITROVO’S® gluten-free pastas were carefully chosen for their distinctive features, flavors and textures. Chosen for performance: they are easy to cook, are full flavored and have that great al dente “bite” which pasta connoisseurs crave. Their simple, pure, non-GMO ingredients make all the difference. They add a pleasurable dimension to traditional dishes and open new possibilities for creating “fusion” cuisine. These cuts represent regional classics so that they may be easily substituted for favorite durum wheat pasta dishes without compromising quality, texture and flavor.
In 2002, with father, Pietro, and son, Antonio at the helm, the Rotunno family began gluten-free pasta production in a newly built facility authorized by the Italian Ministry of Health. This facility uses traditional techniques, such as bronze-dye extrusion and slow drying, combined with state-of-the-art production methods to create high quality gluten-free products with incredible taste and texture.
RITROVO’S® gluten-free pastas were carefully chosen for their distinctive features, flavors and textures. Chosen for performance: they are easy to cook, are full flavored and have that great al dente “bite” which pasta connoisseurs crave. Their simple, pure, non-GMO ingredients make all the difference. They add a pleasurable dimension to traditional dishes and open new possibilities for creating “fusion” cuisine. These cuts represent regional classics so that they may be easily substituted for favorite durum wheat pasta dishes without compromising quality, texture and flavor.
Fully Dry Pastas
Corn Pastas: Made with only gluten-free corn flour and water. Fuller, sweeter corn flavor that is reminiscent of polenta, with a distinctive, chewy bite. Suggested for meat and tomato sauces, and Latino-fusion cuisine.
Corn Riccioli
6056CAJ - 500 g - 12/cs |
Corn Fusilli
6050CAJ - 500 g - 12/cs |
Fior Di Maiella
Corn Couscous An organic gluten-free couscous made with corn flour. 1001COUS - 500 g - 12/cs |
Rice Pastas: Delicate rice pasta made with only gluten-free rice flour and water. Tender bite, with a light pastry-like flavor that makes them a natural for pasta salads, and Asian-fusion cuisine.
Rice Riccioli
6054CAJ - 500 g - 12/cs |
Rice Penne
6053CAJ - 500 g - 12/cs |
Rice Gigli
6051CAJ - 500 g - 10/cs |
Casina Rossa
Corn-Rice Spaghetti Classic style, gluten-free pasta made from corn and rice flour that is slightly more delicate and sweet than durum spaghetti. Famous along with meatballs, but a favorite for a wide range of sauces. 80114CAS - 500 g - 10/cs |
Casina Rossa
Corn-Rice Pappardelle Versatile gluten-free thick-cut pasta made from corn and rice flour. Traditional style and chewy bite with great sauce gripping texture. Perfect for favorite thick, chunky, and hearty tomato sauces. 80113CAS - 200 g - 10/cs |
Casina Rossa Buckwheat-Corn Shells, “Lumache”
Small, shell-shaped pasta made from buckwheat and corn flours. Buckwheat is an amazingly healthy and versatile Italian grain which was grown as a cover crop in northern Italy. Its earthy richness and slight sweetness make it a favorite for traditional northern Italian dishes, but it is versatile enough to enjoy in soups and baked dishes as well. Traditionally prepared with cabbage, garlic, butter and cheese in pizzoccheri al forno, or Parmesan Reggiano, brown butter, and prosciutto, or with toasted walnuts, sautéed shallots, and wilted kale. 80112CAS - 500 g - 10/cs |
Quick Cook Pastas
These pastas cook up in minutes and have a tender yet firm al dente bite, just like fresh pasta! Great for folks on the go as they are easy to prepare, and are appropriately portioned. An excellent substitute for durum wheat pastas, with the added character of corn and rice. They are surprisingly full flavored, making them delightfully unique. Boil for 5 minutes, let sit, then sauce to enjoy your favorite Italian dishes!
Bio Alimenta Gnocchi di Riso:
Quick-cook Rice Gnocchi Bio Alimenta has specialized in making gnocchi for decades. The transition to making their gnocchi gluten-free was made by simply substituting rice flour for wheat flour. The difference is subtle - they are light and delicate, but have the unmistakably potato flavor we love! These delicious gnocchi cook up in just two minutes. Try with Radici Kale Pesto, RITROVO® Ligurian Basil Pesto, or simply with herbs and brown butter. 20155FARA - 227 g - 12/cs |
Bio Alimenta Lasagna Sheets These light and delicate pasta sheets made of only corn and rice flour have a simple, balanced flavor, and are the perfect thickness to create northern Italy’s classic dish, lasagna. They par-cook beautifully, and are forgiving and easy to layer or to make pasta rolls with your favorite ingredients. 20156FARA - 227 g - 6/cs |
Bio Alimenta Quick-cook Orecchiette Pasta Classic Puglian ear-shaped pasta. Pair with greens or vegetables such as broccoli, broccoli raab, and cauliflower, or instead with robust meat sauces. 20153FARA - 227 g - 12/cs |
