Passionate about what is naturally good. 速
Gluten-free products
PRODUCT CATALOGUE
“Fara San Martino - Abruzzo - Italy - Eastern side of the Maiella National Park�.
Nature makes the Difference. 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 efforts 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 specifically for the production of dietary food and to assure its healthiness and quality.
“Fara San Martino - Eastern Side of the Maiella National Park - Verde River Spring”. 1
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01 02
06
04 05
09
07 08 10
LACTOSE-FREE
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EGG-FREE
WHEAT-FREE
CONTENTS
01 / OUR COMPANY
page 4
02 / OUR PRODUCTION
page 8
03 / BIOALIMENTA PRODUCTS
page 12
04 / USEFUL INFORMATION
page 14
05 / COOKING INSTRUCTIONS
page 16
TABLE OF COOKING TIMES
page 20
06 / GNOCCHI
page 22
07 / PASTA
page 24
08 / BREAD
page 40
09 / FLOURS
page 42
10 / SAUCES
page 46
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“The Bioalimenta factory in Fara San Martino”.
OUR COMPANY Innovation and technology respecting tradition.
Bioalimenta was founded in 2000 to respond to the needs of consumers affected 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 flours.
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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
day before, in compliance with the virtuous processes certified by ISO 9001 - ISO 14001 and ISO 22000 standards that have all been rigorously applied in our company. This has led to a quality outcome that even the “Free From Food Awards� awarded Farabella pasta in April 2012. This contest is held annually in England by an independent association: it is not paid for and it cannot be applied for. They independently sample products on the market and, for this reason the prize has a highly symbolic value.
This photo top left: Long-cut Pasta head spaghetti extrusion Top right: long-cut pasta stripper with removal of upper edges and lower ends Right: gnocchi shaping and sprinkling with rice flour
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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 flavour of the pasta.
Top left: orecchiette Top right: detail of regional shapes production line Left: detail of orecchiette production line Next page: left, flour mixing and packaging system Top right: detail of tagliatelle nests production line with cutting rollers Bottom right: roll forming
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MODERN EQUIPMENT weighs the various components of our FLOURS, mixes and packages them.
Finally, an area dedicated to bread and bakery products, equipped with the best in technology that is available today.
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022
potatoes
corn
buckwheat
rice
OUR PRODUCTION Protecting the nutritional value of foods. 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
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maximise the preservation of the natural characteristics of the raw materials being transformed. The 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.
To assure this, we have rejected an easier, faster and more profitable industrial logic that uses technology and ingredients that alter the natural quality of foodstuffs. 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 above left: 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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OUR ESSENTIAL INGREDIENTS: 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 humanscale that use advanced technologies to carry out traditional processes, technological RESEARCH to produce perfect extruders, SKILL and experience of the pasta makers,
Top: ingredient mixing tank Left: potato gnocchi production line Next page: top, long pasta - spaghetti production line; visual thickness inspection Below: long-cut pasta press head
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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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BIOALIMENTA PRODUCTS A vast range of exclusively gluten-free products. Our natural attention towards glutenfree foods and our constant desire to improve them, together with our respect for tradition and technological innovation allow us to supply consumers with glutenfree products with the same organoleptic characteristics as normal foods.
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GNOCCHI Available in two shapes, “classici” and “perle”, can be stored up to 12 months at room temperature. PASTA Natural ingredients, combined with our deep-rooted pasta-making traditions and
dedicated production facilities allowing us to produce an enviably wide range of shapes and allowing those affected by celiac disease to discover the joys of pasta. BREAD Delicate and light, a skilled mix of as few ingredients as possible, create a product that is totally similar to conventional bread.
we have created six types of flours: three ready-to-use mixes and three plain flours: corn, rice and buckwheat. SAUCES AND VEGETABLE CONSERVES Products based on tradition, using ingredients of the highest quality and with absolutely no additives.
FLOURS Our choices for the consumer are simple and natural, and according to this principle LACTOSE-FREE
EGG-FREE
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WHEAT-FREE
USEFUL INFORMATION Avoid surprises with pasta. 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
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environmental stress all through its life, reacting differently 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.
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. This problem also occurs when the product suffers 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 first contact, but rather, the water begins to penetrate, after an amount of time related to the thickness of the shape, with the flaking 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 effective as gluten – and our production technology to tie together the starch and prevent it from escaping.
BREAKAGE IS ALSO INFLUENCED BY THE SHAPE OF THE PASTA:
round or flat 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 fragile than other nest shapes due to their delicate thickness and square section
typical regional shapes may appear strong, but are equally fragile due to the structural discontinuity of the dough.
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Boiling time
COOKING How to get the best from our products. 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.
GNOCCHI Stir as soon as they are dropped into the pan, to prevent from sticking to the bottom. They are ready as soon as they float to the top, maximum time two minutes. A quick, simple, nutritious and tasty dish, in 16
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.
Resting time
FOR ALL PASTA SHAPES
The use of the same film to package our many different shapes allows us to give general cooking indications and not shape-specific indications. To better assist our consumers, on the back of the package, below the barcode, you will find 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,
dish, cover with sauce, sprinkle with lots of Parmesan cheese and cook like any other oven 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 affected 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. After the recommended boiling time, switch off the heat and leave the product in the water, with the lid on, stirring delicately every so often, until the desired cooking level is reached: 6. CONCHIGLIONI: do not stir to prevent from breakage due to their own weight. Suitable for stuffing and baking in the oven. After cooking, cool the shells in cold water, stuff with ricotta and spinach, arrange in one layer in an greased oven
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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 fish stock sauces.
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.
12. TROFIE: pay attention to cooking time for this shape to find 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!
11. CALAMARI: serve with a fish-based sauce (squid), onions, chopped tomatoes, extra-virgin olive oil, fresh basil and a pinch of salt
“Pasta is like a living being: it reacts to mechanical and environmental stress� 19 19
COOKING TIMES AND SUGGESTED SAUCES Bioalimenta Article
Farabella Article
Shape description
COOKING TIME MIN. Boiling
Rest
SUGGESTED SAUCE Thick sauce
Broth
vegetables With fish With and legumes In the oven
POTATO GNOCCHI
311
371
Gnocchi
2
313
373
Perle
2
401
Fedelini
2
2
402
Linguine
3
2
403
Bucatini
5
4
404
Spaghetti
4
4
LONG PASTA
SHORT PASTA
151
451,2
Acini di pepe
3
2
152
452
Anelli Siciliani
4
9
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
143
443
Penne Corte
4
5 *Add a teaspoon of oil to the cooking water
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Bioalimenta Article
Farabella Article
Shape description
COOKING TIME MIN. Boiling
Rest
SUGGESTED SAUCE Thick sauce
Broth
vegetables With fish With and legumes In the oven
SHORT PASTA
154
454
Penne Lisce
4
4
153
453
Pennoni
4
4
141
441
Sagnette*
4
4
158
458
Spaghetti spezzati
6
8
147
447
Spirali
3
3
150
450
Tubetti
4
3
173
473
Virgole
4
4 3
SPECIAL SHAPES
186
486
Calamari
4
185
485
Cannelloni
4
183
483
Chitarrine
3
161
461
Conchiglioni
5
184
484
Lasagne*
4
187
487
Pappardelle
4
4
182
482
Tagliatelle
4
4
2
REGIONAL SHAPES
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
BUCKWHEAT PASTA
440
Pizzoccheri*
4
5
481
Tagliatelle
4
5
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POTATO GNOCCHI ...tastes of tradition. 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 flour or even, a stone-ground sub-product of 00 type flour. 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
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complete and flavour with rice or corn flour, or whole wheat buckwheat flour: three recipes for three different flavours 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 flavour and adds extra nutrients.
art. t 311/571 500 g/250 g 12 packs per box
Perle
art. 313/573 500 g/250 g 12 packs per box
Corn Gnocchi
Buckwheat Gnocchi art. 392 500 g 12 packs per box
art. 373 500 g 12 packs per box
Perle with Spinach
art. 315 500 g 12 packs per box
art. 391 500 g 12 packs per box
art. 371 500 g 12 packs per box
Gnocchi
Corn Perle
art. 383 500 g 12 packs per box
art. 393 500 g 12 packs per box
Buckwheat Perle art. 394 500 g 12 packs per box
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PASTA 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 24
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.
“We produce gluten-free foods exclusively respecting nature�.
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.
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LONG PASTA
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Fedelini art. 401 500 g 12 units per box
Linguine art. 402 500 g 12 units per box
Bucatini art. 403 500 g 12 units per box
Spaghetti art. 404 500 g 12 units per box
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SHORT PASTA
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Sagnette art. rt 141 500 g 12 units per box
art. 441 500 g 12 units per box
Penne Corte art. 143 500 g 12 units per box
art. 443 500 g 12 units per box
Cavatelli art. 144 500 g 12 units per box
art. 444 500 g 12 units per box
Ditali art. 145 500 g 12 units per box
art. 445 500 g 12 units per box
Elicoidali art. 146 500 g 12 units per box
art. 446 500 g 12 units per box
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Spirali art. rt 147 500 g 12 units per box
art. 447 500 g 12 units per box
Penne art. 148 500 g 12 units per box
art. 448 500 g 12 units per box
Tubetti art. 150 500 g 12 units per box
art. 450 500 g 12 units per box
Acini di Pepe art. 451 500 g 12 units per box
Anelli Siciliani art. 152 500 g 12 units per box
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art. 452 500 g 12 units per box
Pennoni art. rt 153 500 g 12 units per box
art. 453 500 g 12 units per box
Penne Lisce art. 154 500 g 12 units per box
art. 454 500 g 12 units per box
Lumachine art. 155 500 g 12 units per box
art-455 500 g 12 units per box
Gemellini art. 156 500 g 12 units per box
art. 456 500 g 12 units per box
Conchiglie art. 157 500 g 12 units per box
art. 457 500 g 12 units per box
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Spaghetti Spezzati art. rt 158 500 g 12 units per box
art. 458 500 g 12 units per box
Gramigna art. 159 500 g 12 units per box
art. 459 500 g 12 units per box
Mista art. 160 500 g 12 units per box
art. 460 500 g 12 units per box
Mezzi Rigatoni art. 170 500 g 12 units per box
art. 470 500 g 12 units per box
Virgole art. 173 500 g 12 units per box
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art. 473 500 g 12 units per box
Cornetti art. rt 174 500 g 12 units per box
art. 474 500 g 12 units per box
Anellini art. 149 500 g 12 units per box
art. 449 500 g 12 units per box
Acini di Pepe art. 151 250 g 12 units per box
art. 451.2 250 g 12 units per box
Figurine art. 171 250 g 12 units per box
art. 471 250 g 12 units per box
Filini art. 172 250 g 12 units per box
art. 472 250 g 12 units per box
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SPECIAL SHAPES
Conchiglioni art. 161 250 g 6 units per box
art. 182 250 g 6 units per box
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art. 461 250 g 6 units per box
Tagliatelle
art. 482 250 g 6 units per box
Chitarrine art. rt 183 250 g 6 units per box
art. 483 250 g 6 units per box
Lasagne art. 184 250 g 6 units per boxe
art. 484 250 g 6 units per box
Cannelloni art. 185 250 g 6 units per box
art. 485 250 g 6 units per box
Calamari art. 186 250 g 6 units per box
art. 187 250 g 6 units per box
art. 486 250 g 6 units per box
Pappardelle
art. 487 250 g 6 units per box
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REGIONAL SHAPES
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art. rt 162 250 g 12 units per box
art. 163 250 g 12 units per box
art. 164 250 g 12 units per box
art. 165 250 g 12 units per box
art. 166 250 g 12 units per box
art. 167 250 g 12 units per box
Orecchiette
Garganelli
Strozzapreti
Trofie
Cicatelli
Croxetti
art. 462 500 g 12 units per box
art. 463 500 g 12 units per box
art. 464 500 g 12 units per box
art. 465 500 g 12 units per box
art. 466 500 g 12 units per box
art. 467 500 g 12 units per box
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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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BREAD Produced according to the tradition of our region. We suggest heating in the oven at 180째C 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.
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To preserve its fragrance (unfortunately distribution times mean it reaches the store 8-15 days after 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.
The modified 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.
Bread 1 unit art. 801 80 g 12 units per box
art. 851 80 g 12 units per box
Bread 3 units art. 852 250 g 4x3 units per box
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FLOURS The pleasure of kneading genuine ingredients.
A sophisticated system of micro dosers, mixer and volumetric packager is used to produce different types of flours, all with a special mix of simple and natural ingredients
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allowing you to make bread, pasta and cakes at home. We also supply simple flours: corn, rice and buckwheat, since these are the basic ingredients of our pasta.
Bread and Pizza Mix aart. 830 1 Kg
6 units u its per un p box
Corn starch, rice and corn flour, carefully mixed in special doses, with added inulin and thickener, for the preparation of bread, by hand or using a bread machine.
Home-made Pasta Mix art. 8311 1 Kg
6 unitss per bo boxx
Corn starch, rice and corn flour, mixed in just the right quantities, with added xanthan gum, to make an excellent home-made pasta.
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Cake Mix art. 832 1 Kg
6 units p per box
A special mix of rice flour, potato starch, tapioca starch, mono- and diglycerides of fatty acids and xanthan gum, created specially for all kinds of cakes.
Buckwheat flour art. 833 1 Kg
6 units pe perr bo boxx
Buckwheat is not a cereal. The ear composed of brownish grey grains is used. We have chosen whole wheat flour for its higher fibre 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 flours. In addition to our famous “pizzoccheri”, it can be used for pasta, bread and cakes as well as “taragna” polenta, mixed with corn flour. 44
Rice flour art. 834 1 Kg
6 units p perr b box
Obtained from the milling of certified Italian (checked by us) NO GMO rice, washed, dehusked and cleaned of any impurities. Highly digestible.
Corn flour aart. 835 1 Kg
6 units iit per box
Obtained from the milling of certified Italian (checked by us) NO GMO humidified 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.
Loose flours packaged in 15 kg boxes - Bread and Pizza Mix - Home-made Pasta Mix - Cake Mix - Buckwheat flour - Rice flour - Corn flour
art. 840 / 15 Kg art. 841 / 15 Kg art. 842 / 15 Kg art. 843 / 15 Kg art. 844 / 15 Kg art. 845 / 15 Kg 45
READY TO USE SAUCES AND 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 flavour of the ingredients. To maintain their flavour, our home-made style ready to use sauces do not
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contain preservatives, thickeners or gluten. They come in the following flavours: 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�.
Basil ready-to-use sauce art. 701 01 280 g
12 units nits perr b box ox
Just tomato, basil, onion, carrot, extra virgin olive oil and salt, natural ingredients for a classic, light and delicate sauce.
Aubergine ready-to-use sauce
art. 702 280 g
1 units 12 uniits per box
Added to the main ingredient, tomato, are diced aubergine which gives it its flavour, onion, carrot, extra virgin olive oil and salt, to create a sweet sauce.
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Olive ready-to-use sauce art. 703 280 g
12 units i per box
The main ingredient, tomato, is flavoured 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.
Artichoke ready-to-use sauce art. 705 280 g
12 units per box
Added to the main ingredient, tomato, are chopped artichokes, onion, carrot, extra virgin olive oil and salt for a typical, classic sauce.
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Carciofette art. 706 Net weight 280 g N Drai D Dr Drained ain weight 180 g ai
12 units per box
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.
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®
www.bioalimentasrl.it
inglese: CEN ott ‘12
BIOALIMENTA S.r.l. - Zona Industriale s.n.c 66015 Fara San Martino - Abruzzo - Italia tel. +39 0872 99 40 53 - Fax +39 0872 99 49 24 info@bioalimentasrl.it www.farabella.it