Pastificio Irollo (literally: Irollo’s Pasta Factory) was founded by a pool of professionals whose know-how is highly diversified, from medical research to economic and financial specializations.It has tried to focus its core business on the research and production of gluten-free pasta intended for both celiacs and people with intolerances or allergies to gluten, but also addressing the particular needs, increasingly evident, of people who intend to introduce new types of cereals into their diet, thus diversifying the intake of the single and simple classic pasta.
On 23 October 1872 Raffaele Dello Ioio, in a report to the Municipal Council, proudly stated:
“Gragnano is the country of a hundred factories making long-style pasta, the country of industry and commerce …, the country that sends its products to all parts of the globe”. Gragnano has always been recognized as the European capital of dry pasta production and of the particular artisanal methods that give the products of this segment uniqueness and recognition on the market. Here, in the heart of pasta production, comes the innovative and research project of the “Pastificio G.M.Irollo S.r.l.”
Casarecce
Ingredients: white corn, yellow corn, rice, water
Packaging 400 gr
Spaghetti
Ingredients: white corn, yellow corn, rice, water
Packaging 400 gr
Fusilletti
Ingredients: white corn, yellow corn, rice, water.
Packaging 400 gr, bronze drawn
Pappardelle
Ingredients: white corn, yellow corn, rice, water.
Packaging 400 gr, bronze drawn
Penne Rigate
Ingredients: white corn, yellow corn, rice, water
Packaging 400 gr
Lasagna Festonata
Ingredients: white corn, yellow corn, rice, water
Packaging 400 gr
