Marco Lembo

150 kg of fresh pasta from Finland to Italy at Gluten Free Expo in Rimini

Posted on by Gluto Pasta

The Gluten Free Expo is the first and only certified international fair entirely dedicated to gluten-free products and diet. On 18 November 2015 in Rimini, the third edition of Gluten Free Expo Italy had its final day.

When the fair took place the first time it marked a new beginning in the food industry. The event was characterized by a renewed and growing interest in the event and the gluten-free world of food from visitors, exhibitors and the market alike.

Each year there has been a massive presence of Italian visitors, this year however, the Expo witnessed an increasing number of foreign visitors from all over the world: Europe, USA, Canada, Asia and Australia and more. All the visitors had come to learn about the innovations and excellence in the gluten-free market.

Naturally, Gluto had to be there 🙂

Our own Marco Lembo, founder and father of Gluto tells us how the fair went for Gluto:

Hi Marco! What was the best thing about Gluten Free Expo for you?

Well, the best thing has being testing our product with the italian consumers and they responded beautifully to the taste and texture, as well as to the packaging and provenience of our pasta.

How was Gluto fresh pasta received by the visitors? Is there maybe one comment from a happy customer that you remember specifically?

Extremely well. We’re so happy to have convinced the Italian too. The best comment was probably “This seriously looks and taste as if it would be Italian”.

Did you find any other similar products there?

Not quite, we were the only vegan and gluten-free fresh pasta brand there. Every other producer uses preservatives, additives and/or eggs.

Do you know approximately how many people tasted Gluto pasta at the event? 

We made about 400 test portions and distributed more then 150 kg of fresh pasta from Finland.

Every day is a fresh pasta day!

Posted on by Gluto Pasta

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Marco Lembo, founder of Gluto, and Maurizio Pelosi, Gluto’s pasta master, are two fun-loving and hard-working Romans. A plate of Gluto fresh pasta keeps them smiling even in the harsh Finnish climate.

In Italy, it’s not uncommon to have a plate of pasta every day. The so-called ‘primi‘ are first course dishes served after the antipasti, before the second course meat/fish dishes. ‘Primi’ are essential to the classic and traditional Italian meal, both at lunch and dinner time.

Italians love their ‘primi’ to the point that sometimes – especially when the pasta is of high quality – these dishes are eaten just as they are, with freshly grated Parmigiano Reggiano cheese and extra virgin olive oil. In fact, thick cream and/or meat sauces are fairly uncommon in Italy.

Now, fresh pasta is a ‘primo‘ of its own calibre. Bought from artisan ‘gastronomia’ delis or home-made by the family’s grand mother just a few hours before eating, fresh pasta is a delicate food that is eaten according to many rules and traditions, both as an everyday dish and a festive serving. One would think it ought to be easy to make fresh pasta, using only with flour and water, sometimes adding eggs, and then pass it through a pasta machine… Well, the it isn’t. And Italians are picky with their fresh pasta. Too thick, lumpy, or crumbly and it’s deemed unacceptable.

Safe to say, the challenge we were up against here at Gluto when we started experimenting with gluten-free fresh pasta recipes was enormous. Making wheat and egg fresh pasta is hard enough, try eliminating the binding agents – gluten and egg –  just to realise how difficult it is. Luckily, our team was unstoppable then, and still is today. And that is why Gluto fresh pasta is just like any pasta: texture, colour, flavour – it’s all there.

It’s easy to have a smile on our faces today! We sincerely hope you’ll enjoy Gluto fresh pasta as much as we do.