Passionate about what is naturally good. Gluten-free products PRODUCT CATALOGUE

Passionate about what is naturally good. 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

01 04 07 10 02 05 08 03 06 09 2 LACTOSE-FREE EGG-FREE WHEAT-FREE

CONTENTS 01 / OUR COMPANY 02 / OUR PRODUCTION 03 / BIOALIMENTA PRODUCTS 04 / USEFUL INFORMATION 05 / COOKING INSTRUCTIONS TABLE OF COOKING TIMES 06 / GNOCCHI 07 / PASTA 08 / BREAD 09 / FLOURS 10 / SAUCES page 4 page 8 page 12 page 14 page 16 page 20 page 22 page 24 page 40 page 42 page 46 3

OUR COMPANY Innovation and technology respecting tradition. The Bioalimenta factory in Fara San Martino. 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. 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 4

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. Photo above left: Long-cut Pasta head spaghetti extrusion Above right: long-cut pasta stripper with removal of upper edges and lower ends Right: gnocchi shaping and sprinkling with rice flour 5

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 6

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. 7

02 potatoes corn rice buckwheat 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 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. 8

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 9

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 10

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. 11

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. 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 12

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 WHEAT-FREE 13

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 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. 14

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. 15

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 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. 16

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. 17

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 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. 18

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. 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). 10. CANNELLONI: cool in the same way as lasagne, stuff as you like and cover with plenty of sauce before baking. 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

COOKING TIMES AND SUGGESTED SAUCES Bioalimenta Article Farabella Article POTATO GNOCCHI 311 371 Gnocchi 2 313 373 Perle 2 LONG PASTA SHORT PASTA 151 451,2 Acini di pepe 3 2 152 452 Anelli Siciliani 4 9 649 449.2 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 3 3 171 471 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 5 160 460 Mista 4 4 148 448 Penne 4 5 20 401 Fedelini 2 2 402 Linguine 4 5 403 Bucatini 3 2 404 Spaghetti 6 5 405 Spaghettini 4 4 143 443 Penne Corte 4 5 154 454 Penne Lisce 4 4 153 453 Pennoni 4 4 141 441 Sagnette* 4 4 158 458 Shape description COOKING TIME MIN. Spaghetti spezzati 6 8 147 447 Spirali 4 4 150 450 Tubetti 4 3 173 473 Virgole 4 4 SUGGESTED SAUCE Boiling Rest Thick sauce Broth With fish With vegetables and legumes *Add a teaspoon of oil to the cooking water In the oven

Bioalimenta Article Farabella Article SPECIAL SHAPES 186 486 Calamari 4 3 185 485 Cannelloni 5 183 483 Chitarrine 3 2 161 461 Conchiglioni 5 184 484 Lasagne* 5 187 487 Pappardelle 4 4 182 482 Tagliatelle 4 4 REGIONAL SHAPES 466 Cicatelli 6 6 463 Garganelli 4 5 462 Orecchiette 8 7 464 Strozzapreti 6 7 465 Trofie 6 7 BUCKWHEAT PASTA RUSTIC PASTA Shape description 440 Pizzoccheri* 4 5 481 Tagliatelle 4 5 210.2 Spirali 4 4 211.2 Penne Lisce 4 4 212.2 Conchiglie 4 3 213.2 Mezzi Rigatoni 5 3 860 Pasta Mista 3 861 Penne Rigate 1 COOKING TIME MIN. SUGGESTED SAUCE Boiling Rest Thick sauce Broth With fish With vegetables and legumes In the oven 862 863 864 865 866 867 868 869 Orecchiette 10 Garganelli 5 Strozzapreti 4 Trofie 4 Cicatelli 5 Virgole 3 Scivoli 3 Malloreddu 3 21

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 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. 22

art. 311/571 art. 371 Gnocchi / 12 packs per box 12 packs per box art. 313/573 / 12 packs per box Perle art. 373 12 packs per box art. 315 12 packs per box Perle with Spinach art. 383 12 packs per box art. 391 12 packs per box Corn Gnocchi Corn Perle art. 393 500 g 12 packs per box Buckwheat Gnocchi art. 392 12 packs per box Buckwheat Perle art. 394 12 packs per box 23

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 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. 24

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. 25

LONG PASTA 26

Fedelini art. 401 / 401.2 / Linguine art. 402 Bucatini art. 403 / 403.2 / Spaghetti art. 404 / 404.2 / 27

SHORT PASTA 28

Sagnette art. 141 art. 441 Penne Corte art. 143 art. 443 Cavatelli art. 144 art. 444 Ditali art. 145 art. 445 Elicoidali art. 146 art. 446 29

Spirali art. 147 art. 447 Penne art. 148 art. 448 Tubetti art. 150 art. 450 Acini di Pepe art. 451 Anelli Siciliani art. 152 art. 452 30

Pennoni art. 153 art. 453 Penne Lisce art. 154 art. 454 Lumachine art. 155 art-455 Gemellini art. 156 art. 456 Conchiglie art. 157 art. 457 31

Spaghetti Spezzati art. 158 art. 458 Gramigna art. 159 art. 459 Mista art. 160 art. 460 Mezzi Rigatoni art. 170 art. 470 Virgole art. 173 art. 473 32

Cornetti art. 174 art. 474 Anellini art. 149 art. 449 Acini di Pepe art. 151 art. 451.2 Figurine art. 171 art. 471 Filini art. 172 art. 472 33

SPECIAL SHAPES Conchiglioni art. 161 art. 461 6 units per box 6 units per box art. 182 6 units per box Tagliatelle art. 482 6 units per box 34

Chitarrine art. 183 art. 483 6 units per box 6 units per box Lasagne art. 184 6 units per boxe art. 484 6 units per box Cannelloni art. 185 6 units per box art. 485 6 units per box Calamari art. 186 6 units per box art. 486 6 units per box art. 187 6 units per box Pappardelle art. 487 6 units per box 35

REGIONAL SHAPES AND FRESH STABILIZED PASTA 36

FRESH STABILIZED PASTA art. 862 - Orecchiette REGIONAL SHAPES art. 462 - art. 863 - Garganelli art. 463 - art. 864 - Strozzapreti art. 464 - art. 865 - Trofie art. 465 - art. 866 - Cicatelli art. 466 - art. 860 - Pasta Mista art. 861 - Penne Rigate art. 867 - Virgole art. 868 - Scivoli art. 869 - Malloreddu 37

BUCKWHEAT PASTA 38

Spirali art. 210 Penne Lisce art. 211 Conchiglie art. 212 Mezzi Rigatoni art. 213 Pizzoccheri art. 440 Tagliatelle art. 481 6 units per box 39

BREAD Produced according to the tradition of our region. We suggest heating in the oven at 180 C 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. 40

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 art. 851 80 g Bread 3 units art. 852 4x3 units per box 41

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 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. 42

Bread and Pizza Mix art. 830 1 Kg 6units per 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. 831 1 Kg 6 units per box Corn starch, rice and corn flour, mixed in just the right quantities, with added xanthan gum, to make an excellent home-made pasta. 43

Cake Mix art. 832 1 Kg 6 units 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 per box 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. 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 44

Rice flour art. 834 1 Kg 6 units per 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 art. 835 1 Kg 6 units 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. Baking aids - Potato starch - Pregelatinized corn starch - Corn starch - Dehydrated spinach - Tapioca starch - Inulin - Xanthan gum - E 471 Emulsifier art. 836 / g 500x6 art. 837 / g 500x6 art. 838 / g 500x6 art. 839 / g 500x6 art. 829 / g 500x6 art. 815 / g 150x6 art. 816 / g 150x6 art. 823 / g 150x6 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 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. 46

Basil ready-to-use sauce art. 701 280 g 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 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. 47

Olive ready-to-use sauce art. 703 280 g 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 Added to the main ingredient, tomato, are chopped artichokes, onion, carrot, extra virgin olive oil and salt for a typical, classic sauce. 48

Carciofette art. 706 Net weight 280 g Drained weight 180 g 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. POINT OF SALE DISPLAY UNITS Easy to transport and assemble (made of cardboard), it allows for clear display of the product range and increases visibility in the stores. 49

Certified Plant: UNI EN ISO 9001 UNI EN ISO 14001 UNI EN ISO 22000 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 www.bioalimentasrl.it inglese: CTE apr 15