Corn 100%

We use only corn of selected varieties, suitable for producing pasta thanks to the “vitreous” quality of the grain that gives a unique consistency to the product.

The Po valley is the only supply source.  It is in this land that corn has been cultivated for centuries thanks to the expert/masterly work of farms and always here, in our territories, our partners have built an important supply chain and plants suitable for the preparation of the ingredient that will become pasta.

Nutritional data
Average values ​​per 100 g of product
Energy
358 (1517) kcal (kj)
Protein (N x 6.25)
7,5 g
Carbohydrate

of which sugars
77 g

0,5 g
Fat

of which saturates
1,8 g

0,4 g
Fiber
1,7 g
Salt
0,02 g

Vermicelli

Shape: 7
Cooking times:  11 – 13 min.
Ingredients:
Corn flour, mono and diglycerides of fatty acids

Mafalda

Shape: 59
Cooking times:  5 – 7 min.
Ingredients:
Corn flour, mono and diglycerides of fatty acids

Penne rigate

Shape: 75
Cooking times:  9 – 11 min.
Ingredients:
Corn flour, mono and diglycerides of fatty acids

Fusilli

Shape: 88
Cooking times:  11 – 13 min.
Ingredients:
Corn flour, mono and diglycerides of fatty acids

Bulgur

Shape: —
Cooking times:  4 – 6 min.
Ingredients:
Corn flour

Nutritional data *
Energy
360 (1500) kcal (kj)
Fat
of which saturates
2,3 g
0,8 g
Carbohydrate
of which sugars
75 g
<0,5 g
Fiber
2,7 g
Protein(N x 6.25)
6,9 g
Salt
0,03 g
*Average values ​​per 100 g of product

Tagliatelle

Shape: —
Cooking times:  6 – 7 min.
Ingredients:
Corn flour, mono and diglycerides of fatty acids

Nutritional data *
Energy
350 (1500) kcal (kj)
Fat
of which saturates
1,0 g
<0,5 g
Carbohydrate
of which sugars
79 g
0,6 g
Fiber
2,0 g
Protein(N x 6.25)
6,5 g
Salt
0,03 g
*Average values ​​per 100 g of product