Le Veneziane Pasta Anellini from corn gluten free

The gluten-free pasta Le Veneziane of Molino di Ferro is made exclusively with corn flour from the north of Italy. From this good-free corn, in turn, only the endosperm, the so-called heart of the corn kernel is used. This leads to the special taste and the ability to cook the pasta "al dente".

The knowledge of the qualities and abilities of the corn comes together at Molino di Ferro Pasta from five generations. Combined with the modern production under high quality standards, the use of high quality controlled and gluten-free corn exclusively from Italy, and again using only the endosperm, the healthiest part of the corn kernel, this is how Molino di Ferro's popular gluten-free pasta is created.

Under you will find detailed information about Molino and their gluten-free pasta.