Sgambaro

Maize, a cereal which contains no gluten, more commonly known as corn, was already cultivated on the Mexican plateau 3,500 years ago. The cultivation of maize spread fairly rapidly in Italy, especially in the Veneto Region where it was used to make polenta, the most popular dish in the local cuisine.

Now the Jolly Sgambaro Company is taking advantage of the gluten-free property of maize to produce Spaghetti made simply with organic polenta flour (cornmeal) and water. These pasta strands are a beautiful yellow gold with a nuttier, hardier flavor than wheat pasta and an al dente cooking time of only 6 minutes. It pairs well with any sauce of preference.

Each box contains 17.6oz. or 500g.

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