Not everyone knows, but the origin of the potato gnocchi lies in Northern Italy, where the cooler climate was better suited for growing potatoes than grain. Another curiosity is that not all gnocchis are gluten-free - it's usually made from wheat flour, eggs, salt, and potato that are transformed into small lumps of dough - but this 100% gluten-free version uses rice and corn flour instead of wheat flour!
For a country as passionate about wheat products as Italy is (think pasta, pizza, biscotti, focaccia—the list goes on and on), it should come as no surprise that they’re serious about making delicious gluten-free foods. The country has a much longer history of taking gluten intolerance seriously than the U.S., which means they’ve got a lot of experience with gluten-free alternatives. Massimo Zero’s pasta is the best of the best from a long list of great contenders. With the same dedication to tradition and artisan methods as all our favorite pasta makers, they prove that you don’t have to give anything up when cutting out the gluten.
Massimo Zero is based in the northern Alto Adige region in the Italian Alps. Their state-of-the-art facility combines cutting-edge research with age-old techniques to create gluten-free products that are completely natural, without any additives. Their pasta start with pure mountain water and the best gluten-free flours, kneaded and formed according to traditional methods, then air-dried slowly to ensure the perfect al dente texture when cooked. You’d never know what was missing.