We produce a wide variety of gnocchi of superior quality to normal ones, which contains as a main ingredientRehydrated potato flakes (85%), rice flour, potato starch, salt, acidity regulator: lactic acid, preservative: sorbic acid. For her postdoc training, she joined Marc Marti-Renom’s lab at the Centre Nacional d’ Anàlisi Genòmica – Centre de Regulació Genòmica (CNAG-CRG), Barcelona as a Juan de la Cierva Incorporación Postdoctoral Fellow.

Ingredients: Corn Flour, Rice Flour, Water, Starch, Salt, Acidity Corrector: Lactic Acid, Preservative: Sorbic Acid. In 2013, she got a PhD sponsored by a Wellcome Trust Funded PhD studentship in Structural Biology working at ISMB (UCL/Birkbeck College, London, UK) under the supervision of Prof.Selected raw materials, mineral spring water and the ancient local pasta tradition are the ingredients that make Farabella products unique. In this pristine place located in the Majella National Park, where nature, history and tradition meet, the company develops and produces gluten-free foods in an allergen-free factory. In addition, the 250g package is perfect for a family dinner or a quick lunch, always guaranteeing the maximum freshness and quality of the product. The process of slow drying also "does not stress" the product and helps to preserve the nutritional characteristics of the raw materials. Per questo motivo si prega di far sempre riferimento e controllare le etichette dei prodotti che si ricevono.

Farabella is a brand of the Company Bioalimenta specializing in the production of over 70 different gluten free pasta and potato gnocchi shapes based in Fara San Martino (Abruzzo), known as the quality pasta "capital". Farabella Organic Corn and Rice Linguine are perfect to accompany your favorite sauces in the kitchen. We are proud to produce genuine, naturally gluten-free products with the same visual taste and taste properties of conventional food products. In September 2022 she established her independent Armenise-Harvard Integrative Nuclear Architecture Lab at the Fondazione Istituto Italiano di Tecnologia (IIT) in the Center for Human Technologies in Genoa, where she will investigate the 3D genome structural variability at the nanoscale.

This starch is used to thicken soups, sauces, creams, puddings or ice creams, and to make leavened cakes more crumbly. 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. The exterior appearance is flawless, with a smooth, even surface that makes the pasta even more inviting. The submission of reviews is free, but users agree not to post comments unlawful, defamatory, libelous, vulgar, profane, libelous, invasive of another's privacy. This dish is ideal for those who want to enjoy gluten-free pasta without sacrificing the taste and tradition of Italian cuisine.