How is quality perceived? Just try to taste our pasta and the answer will come by itself…
The raw materials are chosen with great care to create a quality product in a maximum food safety context.
THE QUALITY
YOU FEEL
FRESH PASTA
Made entirely in our production facility based in Rubano, our gluten-free and lactose-free fresh pasta is the result of months of intense work, research and development and experimentation to reach a unique product by taste and quality.
We only use the best raw materials available on the market, gluten-free and lactose-free certified; constantly and rigorously audited to guarantee the highest quality and non-contamination.
Our fresh pasta is laminated, for a better cooking resistance and to better retain the sauce at the base of the recipe. Our products DO NOT contain added preservatives of any kind, thus maintaining purity, freshness and a delicate flavour for the most demanding palates.
We have created many types and shapes of fresh pasta, from plain to stuffed and gnocchi, as well as a new line of ready-to-eat meals based on meat and vegetables, always guaranteeing novelty and creativity as the bottom of our ideas.
DRY PASTA
Our entire line of dry pasta is produced with 100% Italian flours, without additives, dyes and / or emulsifiers.
By giving the flours the right mixing time and thanks to a slow drying, we give the surface of the dough the correct porosity due to bronze drawing, to optimally blend with any type of sauce.
FLOURS MIX
Investments in research and development have led to the growth of the company in terms of producing and distributing an innovative product on the market: flour mixes for bread & focaccia, desserts and fresh pasta, produced exclusively with naturally gluten-free, lactose-free and high fiber content flours and… SUGAR-FREE.
BEYOND THE ORDINARY,
TOWARDS EXCELLENCE
Making excellent gluten-free pasta is a challenge and a commitment that requires patience and dedication. We are not satisfied with just making pasta, but we have dedicated energy and resources to experiment and obtain a special, good, healthy and safe product with the organoleptic and technological characteristics we were aiming at!
Nonetheless we are never just satisfied and we keep on improving ourselves to offer new ideas for a gluten-free and lactose-free diet with always more tasty products available!
CARE TO YOUR WELLBEING
Pasta is a fundamental ingredient of the Mediterranean diet, recognized as balanced and healthy from a nutritional point of view. In 2010, the Mediterranean diet was also recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
Furthermore, gluten-free pasta is also suitable for those who are intolerant to gluten and cannot eat pasta made of wheat flour. Our product is lighter and more digestible even for non-celiac people, who can choose it for a more varied and healthy diet.
Our
key features
PRODUCTS ISSUABLE BY
GLUTEN FREE NATIONAL REGISTER
All of our references appear in the National Register of products available by the National Health Service intended for a particular diet.
On this regard, Pasta di Venezia has also adhered to the “Gluten Free” DTP 108 Certification scheme by CSQA, which provides that the references produced have a gluten content lower than 10 ppm (parts per million) and therefore lower than to the current limit set at 20 ppm.
TECHNOLOGY AND IFS CERTIFICATION
The company, over the years, but in a very short time, has been structured thanks to continuous investments in technology and plant engineering to reach a very important recognition: IFS certification according to European standards both for the production of fresh pasta and ready-to-eat dishes, as well as for flours. This certification is based on quality management and food safety systems implemented in the facility with the aim of verifying and confirming the efficiency over the time.
The IFS certification therefore demonstrates the desire to transmit awareness of quality and safety also to all consumers.