Pasta quality and gluten-free options in Italy

Recent reports highlight different aspects of pasta quality and variety in the Italian market. Pasta La Marchigiana has introduced a gluten-free line made from a corn and rice flour blend. This mixture aims to provide a texture similar to traditional pasta, offering structural integrity through corn and lightness through rice, suitable for various sauces.

Separately, consumer organization Altroconsumo conducted tests comparing pasta made with 100% Italian wheat against products using foreign wheat. The findings suggest that origin alone does not guarantee superior quality or safety. While Italian wheat products like La Molisana Spaghetti n. 15 and Alce Nero spaghettoni received high scores, some products using foreign wheat also performed well, and certain Italian-wheat pastas received lower evaluations.