Massimo Zero believes in high quality as a value. This means excellent taste, constant search for the best raw materials and respect for the territory.

<p>Massimo Zero believes in high quality as a value. This means excellent taste, constant search for the best raw materials and respect for the territory.</p>


Massimo Zero

The authentic pleasure of gluten-free pasta: Massimo Zero makes it possible! Rigatoni, made with 90% maize flour and 10% rice flour, broaden the culinary horizon southwards even for those who want or need to give up gluten. Typical in central and southern Italy, rigatoni are slightly larger than classic macaroni. Rigatoni is also prepared in timballo with tomato sauce, béchamel and mozzarella and is a classic alternative to spaghetti or bucatini with carbonara.

Rigatoni Gluten Free Bio

Everyone knows them, everyone loves them and now everyone can eat them! Thanks to Massimo Zero's gluten-free Mezze Penne Rigate, this classic goodness can be enjoyed by everyone. Mezze Penne, made from 90% maize flour and 10% rice flour, is a type of short pasta that goes very well with hearty dishes with ham, olives and cream, but is also suitable as a summer pasta with fresh tomatoes, mozzarella and basil.

Mezze Penne Gluten Free Bio

100% pasta, 0% gluten? Yes, it's called Massimo Zero and it delights us with fusilli made from 90% corn flour and 10% rice flour. This type of pasta comes from Molise and was once designed for special occasions and only used by a few families, as production was quite demanding and required great skill: medium-length strips of pasta were turned on a spindle to obtain the desired shape. Ideal for pasta salad or meat sauce.