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Living with gluten intolerance

Gluten is a protein found in some foods that may trigger an immune response in some sensitive people; gluten intolerance is called coeliac disease or coeliac sprue.

Coeliac disease is a permanent intolerance to gluten, a protein substance found in wheat, emmer, oats, kamut, barley, rye, spelt and triticale (and therefore in all foods made with those cereals), that affects genetically predisposed individuals. It is an autoimmune disease where the body can't properly absorb nutrients from food. It can develop in childhood or at any age. Once diagnosed, the only treatment for coeliac disease is a gluten-free diet. People with coeliac disease must avoid some of the most common foods, such as bread, pasta, biscuits and pizza, and also the smallest amounts of gluten from their diet. This requires lots of efforts in nutrition education. There is no cure for coeliac disease, but following a gluten-free diet decreases ailments and symptoms; a strict gluten-free diet is currently the only therapy that guarantees those patients a good state of health.

The diet for coeliac and our 100% Gluten-free guarantee

A coeliac must follow a "proper" diet, that is a gluten-free diet that excludes even the smallest amounts of gluten.

According to our first-hand experience only when a factory produces EXCLUSIVELY GLUTEN-FREE FOODS there is certainty of 100% gluten-free products.

Gluten-free pasta: not only for coeliacs, but for everyone, because it's good!

The whole family can choose a varied, simple and natural gluten-free diet, to rediscover the joy of eating together.

There is no need to cook different lunches and dinners, since its nutritional values, its cooking firmness, its excellent flavour and better digestibility make Pasta La Rosa an excellent choice for everyone.

“Gluten and Surroundings” - Answers to your frequently asked questions

In this section you will find answers to the most frequently asked questions about gluten-free pasta and coeliac disease. However, should you not find the information you are looking for, do not hesitate to contact us by filling out the relevant form in the contacts section.

In foods labelled as “gluten-free” what is the maximum gluten content allowed?

The European Union has established a maximum amount of 20 ppm (parts per million) or 20 mg/kg of gluten. All foods containing less than 20mg/kg of gluten can carry the label “gluten-free”.

Are gluten-free products payable by the National Health Service?

In Italy only the products listed in the Italian National Register are provided free of charge. All our gluten-free pasta is listed in the National Register and is, therefore, payable by the NHS.

What is the National Register?

It is a Register drawn up by the Italian Ministry of Health, available on its website, which lists all foods that, in each Italian region, are entitled to be reimbursed by the National Health Service.

Is it possible that your gluten-free pasta contains gluten due to cross-contamination?

No, because only gluten-free pasta is produced in our factory. All raw materials delivered to our factory are certified and provided with laboratory analysis. During the production process we carry out a self-control procedure (HACCP), with a careful monitoring of every stage of the food chain; critical control points are constantly monitored.

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