RUSTICHELLA D'ABRUZZO ORGANIC RED LENTILS SEDANINI GLUTEN FREE 250gr

The red lentils sedanini is a totally gluten free Rustichella d'Abruzzo guaranteed novelty. A food specialty produced with only 100% organic and GMO free red lentil flour, expertly blended with pure water from our mountains and dried at low temperatures according to our traditional artisan production process. Naturally gluten-free, they are ideal for the delicate diet of celiacs, but also for all those who choose to take care of their well-being, without giving up the flavors of good food. Red lentils, rich in vegetable proteins and fibers, also have a low glycemic index. Ready in a few minutes, they perfectly keep cooking al dente and are particularly suitable for preparing vegetable-based recipes.

The 100% Organic Gluten Free Line by Rustichella d’Abruzzo goes beyond the concept of “gluten-free product”, because by virtue of our long experience, in perfect balance between tradition and innovation, we have managed to create a product that does not differ from the proverbial qualitative excellence of our traditional semolina pasta, and which for this reason is also suitable for non-celiac and non-intolerant consumers who want to vary their diet without sacrificing taste. Rustichella d’Abruzzo, in fact, is aware of how easy it is to produce gluten-free products so good that they can be compared to foods containing gluten. Our pasta is produced exclusively with corn, rice, green peas, red lentils and buckwheat flours, 100% from organic farming strictly certified by the CCPB control body, respecting our classic craftsmanship. Gluten is not a fundamental protein in our diet, therefore eliminating it from one’s diet does not create nutritional imbalances.

Today, just like 100 years ago, Rustichella d’Abruzzo produces artisan pasta while following three golden rules of tradition:

The choice of the semolina from a accurate selection of the best durum wheat,
The use of bronze dies that give the pasta a special roughness essential to make it absorb any kind of sauce and then exalt the taste of any pasta dish,
The long drying process during 24-56 hours made keeping very low temperatures around 45°. This process preserves the protein values and helps to keep the organoleptic characteristics of the semolina unchanged, giving the products a special taste.