Founded in 1969 by Carlo Crivellin in Northern Italy, the family-run company combines state-of-the-art technology with long standing family traditions to craft their gluten-free egg pasta. Today their commitment to product innovation and development ensures they are specialists in bringing Italian gastronomic traditions to tables around the world. Carlo Crivellin have perfected an egg dough recipe, free from gluten, which maintains the flavour, texture and quality of traditional recipes. Their range of low fat, gluten-free options include pappardelle and tagliolini. Fresh, tasty and wheat-free with all the goodness of real egg pasta.