Le Veneziane Penne pasta

Molino di Ferro's gluten-free Le Veneziane pasta is made exclusively with maize flour from the north of Italy. Only the endosperm, the so-called heart of the maize grain, is used from this gluten-free maize. This results in the special flavour and the ability to cook the pasta "al dente". Molino di Ferro Pasta brings together five generations of knowledge about the qualities and capabilities of maize. Combined with 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, the result is the popular gluten-free pasta from Molino di Ferro.