Alce Nero gluten-free pasta is produced exclusively with corn and rice cultivated in Italy. The recipe has been specially devised to strike the perfect balance of flavours between white corn, yellow corn and rice. An ingenious processing technique leaves the pasta with a similar taste to regular durum-wheat pasta. It holds up to the cooking process excellently, with the original shape and fragrant taste staying intact. The special shaping process gives the pasta a rough surface, allowing it to soak up tomato sauce and other accompaniments. Available in four formats: spaghetti, penne, fusilli and rigatoni.
The line is to be completed by a biscuit made from corn and rice. Available in either classic or
with chocolate drops (made without the use of thickeners or flavourings, even natural ones), it
is produced without palm oil using only Italian cereals.