Le Veneziane Fettuccine

The gluten-free pasta Le Veneziane from Molino di Ferro is made exclusively from corn flour sourced from northern Italy. Only the endosperm, known as the heart of the corn kernel, is used from this gluten-free corn. This results in a unique flavor and the ability to cook the pasta "al dente."

The knowledge of the qualities and capabilities of corn has been passed down through five generations at Molino di Ferro Pasta. Combined with modern production under high-quality standards, the use of high-quality controlled gluten-free corn exclusively from Italy, and again only utilizing the endosperm, the healthiest part of the corn kernel, this creates the popular gluten-free pasta from Molino di Ferro.