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Gluten-free pasta – F.A.Q.
Our answers to your questions

In this section you can find the answers to the most frequently asked questions that we are addressed to about celiac disease and gluten-free pasta, but if you do not find the morermation you are looking for, does not hesitate to write us by filling out the form provided in the Contact us Section.

F.A.Q.
  1. If a food, on the label, is said to be gluten-free, which is the maximum limit of gluten that it may contain?
  2. Are gluten-free products prescriptible under the National Health Service?
  3. What is the National Register?
  4. Your gluten-free pasta can contain any gluten because of cross-contamination?
[Q.] . If a food, on the label, is said to be gluten-free, which is the maximum limit of gluten that it may contain?

[A.] The European Community has established a limit of 20 ppm (parts per million) or 20 mg/kg. All the foods that contain less than 20mg/kg of gluten are allowed to write on the label "gluten-free".

[Q.] . Are gluten-free products prescriptible under the National Health Service?

[A.] Only the products included in the National Register are provided free of charge. All our gluten-free pasta is included in the National Register and is therefore on the National Health.

[Q.] . What is the National Register?

[A.] It is a list prepared by the Ministry of Health, available on line, in which you can find the foods that, region by region, are provided free of charge by the National Health Service.

[Q.] . Your gluten-free pasta can contain any gluten because of cross-contamination?

[A.] No, because our factory produces only gluten-free pasta. All the raw materials that arrive at our factory are certified and accompanied by laboratory analysis. During the whole production process we perform a control procedure (H.A.C.C.P.), with careful check in every step of the food production, critical control points are constantly monitored.