CATALOGO ING

Passionate about what is naturally good.

PRODUCT CATALOGUE

Gluten-free products

®

“Fara San Martino - Abruzzo - Italy - Eastern side of the Maiella National Park”.

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We are in Fara San Martino, in the Abruzzo region on the eastern side of the Maiella National Park, a small town that is famous for being the capital of quality pasta and where nature, tradition and history come together. At the foot of this majestic mountain, Bioalimenta focuses its eff orts exclusively on the production of gluten-free foods with a precise mission: to give continuity to the pasta-making tradition of Fara San Martino, giving back the true taste of pasta to consumers who appreciate or need gluten-free food.Respecting the nature of these surroundings that grant us unspoilt air and, the purest spring waters that we use in our production, we have built our factory on a human scale, created specifi cally for the production of dietary food and to assure its healthiness and quality.

Nature makesthe Diff erence.

“Fara San Martino - Eastern Side of the Maiella National Park - Verde River Spring”.

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LACTOSE-FREE EGG-FREE WHEAT-FREE

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CONTENTS

01 / OUR COMPANY

02 / OUR PRODUCTION

03 / BIOALIMENTA PRODUCTS

04 / USEFUL INFORMATION

05 / COOKING INSTRUCTIONS

TABLE OF COOKING TIMES

06 / GNOCCHI

07 / PASTA

08 / BREAD

09 / FLOURS

10 / SAUCES

page 4

page 8

page 12

page 14

page 16

page 20

page 22

page 24

page 40

page 42

page 46

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Bioalimenta was founded in 2000 to respond to the needs of consumers aff ected by Celiac disease, to use dietary foods that looked and tasted the same as other common foods. To achieve this, we built a special factory, divided into dedicated production areas for gnocchi, pasta, bread and fl ours.

In these areas, designed to guarantee our master pasta-makers constant control over their activities, we have installed state of the art equipment that is able to produce respecting traditional production methods. In these few years, the idea of “making quality” has driven us each day to perform better than the

OUR COMPANYInnovation and technology respecting tradition.

“Th e Bioalimenta factory in Fara San Martino”.

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Th is phototop left :

Long-cut Pasta headspaghetti extrusion

Top right:long-cut pasta

stripper with removal of upper edges and

lower ends

Right:gnocchi shaping and

sprinkling withrice fl our

day before, in compliance with the virtuous processes certifi ed by ISO 9001 - ISO 14001 and ISO 22000 standards that have all been rigorously applied in our company. Th is has led to a quality outcome that even the “Free From Food Awards” awarded Farabella pasta in April 2012.

Th is contest is held annually in England by an independent association: it is not paid for and it cannot be applied for. Th ey independently sample products on the market and, for this reason the prize has a highly symbolic value.

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Top left :orecchiette

Top right:detail of regional shapes production line

Left :detail of orecchiette production line

Next page:left ,fl our mixing and packaging system

Top right:detail of tagliatelle nests production line withcutting rollers

Bottom right:roll forming

In the PASTA FACILITY, continuous production lines are in operation producing long-cut pasta, short pasta, regional formats and nests that are slowly dried in static cells (traditional driers that use computerized technologies) at low temperatures to enhance the fl avour of the pasta.

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Finally, an area dedicated to bread and bakery products, equipped with the best in technology that is available today.

MODERN EQUIPMENT weighs the various components of our FLOURS, mixes and packages them.

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02202

POTATO GNOCCHI, LONG AND SHORT PASTA, NESTS, SPECIAL AND REGIONAL SHAPES, BREAD, FLOURS are just a part of a vast assortment of gluten-free foods, soon to be completed with other creations, all produced at our factory in Fara San Martino. Our processes are designed to

maximise the preservation of the natural characteristics of the raw materials being transformed. Th e latter, obtained from the milling of carefully selected NO GMO naturally gluten-free cereals, are skillfully dosed to assure the correct caloric value needed for a healthy diet and for the enjoyment of good food.

rice

potatoes

buckwheat

OUR PRODUCTIONProtecting the nutritional value of foods.

corn

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To assure this, we have rejected an easier, faster and more profi table industrial logic that uses technology and ingredients that alter the natural quality of foodstuff s.For this reason, and to maintain the nutritional properties of our ingredients, our production takes place through traditional processes allowing us to continue the pasta-making traditions of yesterday.

Photo aboveleft :

detail of short pasta production line -

“penne cutting”

Top right:bread production -

“bread cooking”

Right:on the left , “short

pasta drying tunnel”;in the background

“long pasta production line”;

right “partial view of static cells for drying regional formats and

long pasta”

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Top:ingredientmixing tank

Left :potato gnocchi production line

Next page:top,long pasta - spaghetti production line; visual thickness inspection

Below:long-cut pasta press head

LOVE, passion and constancy of our pasta

makers,

CAREFUL, continuous research into

naturally gluten-free ingredients, all carefully

selected and strictly NO GMO,

Pure spring WATER from the Verde river,

Unspoilt AIR from the Maiella National

Park,

PRODUCTION FACILITIES on human-

scale that use advanced technologies to carry

out traditional processes,

technological RESEARCH to produce

perfect extruders,

SKILL and experience of the pasta makers,

OUR ESSENTIAL INGREDIENTS:

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continuous RESEARCH in collaboration with international research institutes including the School of Food and Nutritional Sciences of the University College Cork - Ireland and Hamburg University of Applied Sciences - Germany, with whom we work on a European research project for the continual improvement of gluten-free foods.

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Our natural attention towards gluten-free foods and our constant desire to improve them, together with our respect for tradition and technological innovation allow us to supply consumers with gluten-free products with the same organoleptic characteristics as normal foods.

GNOCCHIAvailable in two shapes, “classici” and “perle”, can be stored up to 12 months at room temperature.

PASTANatural ingredients, combined with our deep-rooted pasta-making traditions and

BIOALIMENTA PRODUCTSA vast range of exclusively gluten-free products.

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dedicated production facilities allowing us to produce an enviably wide range of shapes and allowing those aff ected by celiac disease to discover the joys of pasta.

BREADDelicate and light, a skilled mix of as few ingredients as possible, create a product that is totally similar to conventional bread.

FLOURSOur choices for the consumer are simple and natural, and according to this principle

we have created six types of fl ours: three ready-to-use mixes and three plain fl ours: corn, rice and buckwheat.

SAUCES AND VEGETABLE CONSERVESProducts based on tradition, using ingredients of the highest quality and with absolutely no additives.

LACTOSE-FREE EGG-FREE WHEAT-FREE

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Knowledge and information are essential elements that allow us to control everything happening around us. Little is generally known about pasta, the king of foods in our diet. Few people know that generally pasta, from the very beginning is not, as it may seem, an amorphous mass, but rather, a living thing, reacting to mechanical and

environmental stress all through its life, reacting diff erently according to shape and consistency. It fears humidity, as its content is drastically less than that of its ingredients, and therefore it easily absorbs moisture.

USEFUL INFORMATIONAvoid surprises with pasta.

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When this happens, for whatever reason (watch out for steam in the kitchen), lots of small, visible cracks appear in the pasta, making it fragile and breakable at the slightest touch, and in boiling water it breaks into tiny pieces.

Th is problem also occurs when the product suff ers sudden, sharp changes in temperature, particularly in the winter during transportation, when trucks are exposed to low temperatures, so look carefully before you buy.

Moreover, gluten-free pasta is composed of a compact mass that resists the penetration of water hindering its progressive cooking.In practice, there is not a gradual absorption of water at fi rst contact, but rather, the water begins to penetrate, aft er an amount of time related to the thickness of the shape, with the fl aking of the surface wall, that can cause the breakage of the pasta.

To better understand this, we must remember that all cereals are composed essentially of starch and protein.

When durum wheat pasta is cooked, the gluten (formed by the wheat’s protein) swells and binds together the starch particles, preventing them from escaping. With gluten-free pasta on the other hand, at Bioalimenta, by creating perfect mixes, we use the intrinsic properties of the ingredients – nevertheless, not as eff ective as gluten – and our production technology to tie together the starch and prevent it from escaping.

round or fl at are the most resistant, but those with the greatest diameter (elicoidali, penne, spirali) can break when subject to repeated changes in temperature

during cooking, shells, cannelloni, lasagne can break due to their own weight, even if they do not present any accidental cracks, and must therefore be handled with care

chitarrine are more fr agile than other nest shapes due to their delicate thickness and square section

typical regional shapes may appear strong, but are equally fr agile due to the structural discontinuity of the dough.

BREAKAGEIS ALSO INFLUENCEDBY THE SHAPEOF THE PASTA:

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Boiling time

Bearing in mind the information contained in the previous chapter, even if the pasta looks intact before dropping it into the pan, to prevent from any breakage during cooking, we recommend the following cooking tips.

Stir as soon as they are dropped into the pan, to prevent from sticking to the bottom. Th ey are ready as soon as they fl oat to the top, maximum time two minutes. A quick, simple, nutritious and tasty dish, in

particular Perle: serve with peas, prawns or diced bacon, mixed in the pan with a drizzle of extra-virgin olive oil, prepare while the water is coming to the boil.

GNOCCHI

COOKINGHow to get the best from our products.

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Resting time

FOR ALL PASTA SHAPES

Th e use of the same fi lm to package our many diff erent shapes allows us to give general cooking indications and not shape-specifi c indications.To better assist our consumers, on the back of the package, below the barcode, you will fi nd the cooking and resting times, which are also given in the table below. In fact,

as explained in the previous chapter, to prevent the starch from escaping into the water during cooking (because it contains no additives or thickeners, our pasta undergoes more stress), simply follow our suggestions.

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1. USE a large pan with plenty of water, at least 1.5 l for every 100 g of long or short pasta and for gnocchi and at least 2 l per 100 g of nest pasta,

2. WHEN WATER BEGINS TO BOIL add 5 g of sea salt per litre of water, when it starts to boil rapidly add a teaspoon of oil for shapes when indicated, then drop the pasta or gnocchi into the pan, increasing the heat to compensate for the drop in temperature,

3. USE a wooden spoon to stir carefully,

4. COMPLY WITH the boiling time indicated on the package,

5. in the FOLLOWING TABLE, remembering that they are only indications (the cooking time is also aff ected by the amount of water used, the amount of chlorine it contains, the intensity of the heat and the altitude), we provide the boiling and resting times as well as serving suggestions for each shape. Aft er the recommended boiling time, switch off the heat and leave the product in the water, with the lid on, stirring delicately every so oft en, until the desired cooking level is reached:

6. CONCHIGLIONI: do not stir to prevent from breakage due to their own weight. Suitable for stuffi ng and baking in the oven. Aft er cooking, cool the shells in cold water, stuff with ricotta and spinach, arrange in one layer in an greased oven

dish, cover with sauce, sprinkle with lots of Parmesan cheese and cook like any other oven pasta.

7. TAGLIATELLE: wait a few minutes until the nests open up on their own before stirring delicately. Ideal served with ragout tomato sauce, or, twirl back into their nest shapes and bake in the oven.

8. CHITARRINE: stir only to check how they are cooking. Ideal served with a light sauce, excellent with fi sh stock sauces.

19191919911119199919111

9. LASAGNE: drop the sheets in one at a time without crowding the pan, allowing them to cook freely, drain and cool by placing in a large shallow dish of cold water; handle very delicately when assembling the dish.

10. CANNELLONI: cool in the same way as lasagne, stuff as you like and cover with plenty of sauce before baking.

11. CALAMARI: serve with a fi sh-based sauce (squid), onions, chopped tomatoes, extra-virgin olive oil, fresh basil and a pinch of salt

12. TROFIE: pay attention to cooking time for this shape to fi nd the right balance between the very thin ends and the thicker centre (which will consequently be very al dente, a characteristic of this shape).

For all shapes, when cooked, drain quickly, add sauce and serve hot.

BUON APPETITO!

“Pasta is likea living being:

it reacts tomechanical

andenvironmental

stress”

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311 371 Gnocchi 2

313 373 Perle 2

151 451,2 Acini di pepe 3 2

149 449 Anellini 4 2

144 444 Cavatelli 4 4

157 457 Conchiglie 4 3

174 474 Cornetti 3 2

145 445 Ditali 4 5

146 446 Elicoidali 4 4

171 471 Figurine 4 2

172 472 Filini 3 1

156 456 Gemellini 3 2

159 459 Gramigna 3 2

155 455 Lumachine 3 2

170 470 Mezzi Rigatoni 5 3

160 460 Mista 4 4

148 448 Penne 4 5

152 452 Anelli Siciliani 4 9

401 Fedelini 2 2

402 Linguine 3 2

403 Bucatini 5 4

404 Spaghetti 4 4

143 443 Penne Corte 4 5

COOKING TIMES AND SUGGESTED SAUCES

POTATO GNOCCHI

LONG PASTA

SHORT PASTA

*Add a teaspoon of oil to the cooking water

BioalimentaArticle

FarabellaArticle

Shapedescription

Boiling Rest Th ick sauce Broth With fi sh With vegetables and legumes In the oven

COOKING TIME MIN. SUGGESTED SAUCE

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154 454 Penne Lisce 4 4

153 453 Pennoni 4 4

141 441 Sagnette* 4 4

147 447 Spirali 3 3

150 450 Tubetti 4 3

173 473 Virgole 4 4

186 486 Calamari 4 3

183 483 Chitarrine 3 2

182 482 Tagliatelle 4 4

187 487 Pappardelle 4 4

166 466 Cicatelli 6 6

167 467 Croxetti* 4 8

163 463 Garganelli 4 5

162 462 Orecchiette 6 5

164 464 Strozzapreti 6 7

165 465 Trofie 6 7

440 Pizzoccheri* 4 5

481 Tagliatelle 4 5

184 484 Lasagne* 4

161 461 Conchiglioni 5

185 485 Cannelloni 4

158 458 Spaghetti spezzati 6 8

SHORT PASTA

SPECIAL SHAPES

REGIONAL SHAPES

BUCKWHEAT PASTA

BioalimentaArticle

FarabellaArticle

Shapedescription

Boiling Rest Th ick sauce Broth With fi sh With vegetables and legumes In the oven

COOKING TIME MIN. SUGGESTED SAUCE

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We produce a wide variety of gnocchi of superior quality to normal ones, which generally contain not only a small amount of potato, but also 00 type fl our or even, a stone-ground sub-product of 00 type fl our. For this reason our gluten-free gnocchi are also popular among normal consumers. In our gnocchi, the main ingredient is rehydrated potato (85%) which we

complete and fl avour with rice or corn fl our, or whole wheat buckwheat fl our: three recipes for three diff erent fl avours to satisfy the most demanding consumer, all equally light and delicate. We produce not only “classici” gnocchi but smaller “perle” (delicious with seafood) which are also available with spinach, which enhances the fl avour and adds extra nutrients.

POTATO GNOCCHI...tastes of tradition.

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art. 311/571500 g/250 g12 packs per box

art. 371500 g

12 packs per box

Gnocchi

art. 313/573500 g/250 g12 packs per box

art. 373500 g

12 packs per box

Perle

art. 315500 g12 packs per box

art. 383500 g

12 packs per box

Perle with Spinach


art. 393500 g

12 packs per box

Corn Gnocchi Corn Perle


art. 394500 g

12 packs per box

Buckwheat Gnocchi Buckwheat Perle

art. 391500

art. 393500

t 311/571 art. 371

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Here in Fara San Martino, the fragrance of quality pasta has always been in the air. At Bioalimenta, we have given continuity to the pasta making traditions of the area, also guaranteeing

consumers preferring or requiring a gluten-free diet, a range of shapes from classic long and short pasta to giant shapes (excellent for baking ), nests, regional shapes and buckwheat pasta.

PASTA

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Many shapes that are genuine and natural, all produced with the respect and rigour required of production of foods not containing wheat, which combine the quality of a gluten-free diet

and the sensorial and taste demands of traditional consumers.

“We produce gluten-free foodsexclusively respecting nature”.

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LONG PASTA

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Spaghetti

Fedelini

Bucatini

Linguine

art. 404500 g

12 units per box

art. 401500 g

12 units per box

art. 403500 g

12 units per box

art. 402500 g

12 units per box

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SHORT PASTA

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art. 141500 g12 units per box

art. 441500 g

12 units per box

Sagnette


art. 443500 g

12 units per box

Penne Corte


art. 444500 g

12 units per box

Cavatelli


art. 445500 g

12 units per box

Ditali


art. 446500 g

12 units per box

Elicoidali

rt 141 art. 441

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art. 447500 g

12 units per box

Spirali


art. 448500 g

12 units per box

Penne


art. 450500 g

12 units per box

Tubetti


art. 452500 g

12 units per box

Anelli Siciliani

art. 451500 g

12 units per box

Acini di Pepe

rt 147 art. 447

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art. 453500 g

12 units per box

Pennoni


art. 454500 g

12 units per box

Penne Lisce


art-455500 g

12 units per box

Lumachine


art. 456500 g

12 units per box

Gemellini


art. 457500 g

12 units per box

Conchiglie

rt 153 art. 453

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art. 458500 g

12 units per box

Spaghetti Spezzati


art. 459500 g

12 units per box

Gramigna


art. 460500 g

12 units per box

Mista


art. 470500 g

12 units per box

Mezzi Rigatoni


art. 473500 g

12 units per box

Virgole

rt 158 art. 458

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art. 474500 g

12 units per box

Cornetti


art. 449500 g

12 units per box

Anellini


art. 451.2250 g

12 units per box

Acini di Pepe


art. 471250 g

12 units per box

Figurine


art. 472250 g

12 units per box

Filini

rt 174 art. 474

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SPECIAL SHAPES


art. 461250 g

6 units per box

Conchiglioni


art. 482250 g

6 units per box

Tagliatelle

art. 161 art. 461461

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art. 483250 g

6 units per box

Chitarrine

art. 184250 g6 units per boxe

art. 484250 g

6 units per box

Lasagne


art. 485250 g

6 units per box

Cannelloni


art. 486250 g

6 units per box

Calamari


art. 487250 g

6 units per box

Pappardelle

rt 183 art. 483

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REGIONAL SHAPES

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art. 462500 g

12 units per box

Orecchiette


art. 463500 g

12 units per box

Garganelli


art. 464500 g

12 units per box

Strozzapreti


art. 465500 g

12 units per box

Trofi e


art. 466500 g

12 units per box

Cicatelli


art. 467500 g

12 units per box

Croxetti

rt 162 art. 462

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BUCKWHEAT PASTA

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Pizzoccheri

art. 440

250 g

12 units per box

Tagliatelle

art. 481

250 g

6 units per box

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We suggest heating in the oven at 180°C for 6-7 minutes to give back its fresh and crusty just-baked taste.Available in single packs as well as triple packs, which cost less due to the lower incidence of packaging costs.

BREADProduced according to the tradition of our region.

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To preserve its fragrance (unfortunately distribution times mean it reaches the store 8-15 days aft er production) we recommend freezing, which also blocks its date of expiry. Defrosted and heated in the oven as described above, it becomes soft and crusty again.

Th e modifi ed atmosphere packaging and subsequent pasteurisation allow you to enjoy its fragrance and goodness right up to the date of expiry.

Attention, accidental damage to the packaging lets in oxygen which may cause mould to form.


art. 85180 g

12 units per box

Bread 1 unit

art. 852250 g

4x3 units per box

Bread 3 units

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FLOURSTh e pleasure of kneading genuine ingredients.

A sophisticated system of micro dosers, mixer and volumetric packager is used to produce diff erent types of fl ours, all with a special mix of simple and natural ingredients

allowing you to make bread, pasta and cakes at home. We also supply simple fl ours: corn, rice and buckwheat, since these are the basic ingredients of our pasta.

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Corn starch, rice and corn fl our, carefully mixed in special doses, with added inulin and thickener, for the preparation of bread, by hand or using a bread machine.

Corn starch, rice and corn fl our, mixed in just the right quantities, with added xanthan gum, to make an excellent home-made pasta.

art. 831

1 Kg

6 units per box

Home-made Pasta Mix

Breadand Pizza Mix

art. 830

1 Kg

6 units per box

11

s per boboxxper boboxx

a

6 unu its p66 units

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A special mix of rice fl our, potato starch, tapioca starch, mono- and di-glycerides of fatty acids and xanthan gum, created specially for all kinds of cakes.

art. 832

1 Kg

6 units per box

Cake Mix

Buckwheat is not a cereal. Th e ear composed of brownish grey grains is used. We have chosen whole wheat fl our for its higher fi bre content and so not to reduce its nutritional values: low glycemic index and complex starches, absorbed very slowly by the body. Not used alone (it does not bind or rise), but in mixes with other fl ours. In addition to our famous “pizzoccheri”, it can be used for pasta, bread and cakes as well as “taragna” polenta, mixed with corn fl our.

art. 8331 Kg

6 units per box

Buckwheat fl our

6 units p6 units

peperr boboxxpeperr boboxx

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Obtained from the milling of certifi ed Italian (checked by us) NO GMO rice, washed, dehusked and cleaned of any impurities. Highly digestible.

art. 8341 Kg

6 units per box

- Bread and Pizza Mix- Home-made Pasta Mix- Cake Mix- Buckwheat fl our- Rice fl our- Corn fl our

art. 840 / 15 Kgart. 841 / 15 Kgart. 842 / 15 Kgart. 843 / 15 Kgart. 844 / 15 Kgart. 845 / 15 Kg

Loose fl ours packaged in 15 kg boxes

Rice fl our

art. 835

1 Kg

6 units per box

Corn fl our

Obtained from the milling of certifi ed Italian (checked by us) NO GMO humidifi ed corn using machines that remove the bran and the germ. It is rich in starch and complex carbohydrates, contains vitamins A and B and mineral salts: potassium, calcium, phosphorus and magnesium.

pp r bbbb

aa

66 itit66 ii

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READY TO USE SAUCESAND CARCIOFETTE

With our sauces, today even celiacs can create a quick meal using a simple, tasty sauce, just like home-made.Made according to old Abruzzo country recipes, they are processed using artisanal methods to seal in all the fl avour of the ingredients. To maintain their fl avour, our home-made style ready to use sauces do not

contain preservatives, thickeners or gluten. Th ey come in the following fl avours: basil, aubergine, olive and artichoke.Also, we harvest artichokes at just the right point of maturity, clean them immediately by hand, remove the woody stems and cut in half then soak in olive oil with a few bay leaves, to create our “carciofette”.

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Aubergine ready-to-use sauce

art. 702

280 g

12 units per box

Just tomato, basil, onion, carrot, extra virgin olive oil and salt, natural ingredients for a classic, light and delicate sauce.

Added to the main ingredient, tomato, are diced aubergine which gives it its fl avour, onion, carrot, extra virgin olive oil and salt, to create a sweet sauce.

Basil ready-to-use sauce

art. 701

280 g

12 units per box

1212121 uuniniitsts

0101

nits perr bbboxox

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Added to the main ingredient, tomato, are chopped artichokes, onion, carrot, extra virgin olive oil and salt for a typical, classic sauce.

Th e main ingredient, tomato, is fl avoured with ripe black olives, onion, carrot, extra virgin olive oil, capers, salt, oregano and just a hint of chilli pepper, for a rich, strong sauce.

art. 703

280 g

12 units per box

art. 705

280 g

12 units per box

Olive ready-to-use sauce

Artichoke ready-to-use sauce

1212 ii

49

Hand-selected and prepared artichokes, extra virgin olive oil, salt, vinegar, a few bay leafs, and to maintain the stability a touch of citric acid, an acidity regulator, and L-ascorbic acid, an anti-oxidant.

art. 706

Net weight 280 g

Drained weight 180 g

12 units per box

Carciofette

NNN

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BIOALIMENTA S.r.l. - Zona Industriale s.n.c66015 Fara San Martino - Abruzzo - Italia

tel. +39 0872 99 40 53 - Fax +39 0872 99 49 [email protected]

www.farabella.it

www.bioalimentasrl.it

inglese: C

EN

ott ‘12

®

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CATALOGO ING