Nutracentis: The Union of Taste and Health

White Corn and Sorghum are the ancient Italian cereals of the dried pasta line Nutracentis of the italian company “Agricultura Biologica” srl (aka Ab).
The principles of nutraceuticals and functional foods has led to the innovation and creation of unique recipes mixing ancient grains and superfood like spirulina, red beet and turmeric.

Our pasta is made by water and flour without any thickener. "The heart of the project is the study of the correlations of the properties of various foods to create products capable of offering real benefits, going beyond the world of vegan and gluten-free foods" - says Monia Caramma, founder of AB - "in this perspective we collaborate with Universities, Research Centers and Hospitals to constantly improve our products and test them rigorously". One of our abstracts on sorghum was presented at the International Sorghum Conference in South Africa in April and another one was published in a scientific US international journal.

Nutracentis won an international award at the 2018 “Seeds & Chips summit for innovation, product quality, process sustainability and packaging”. The competition saw the participation of 70 startups in the food and beverage sector.
The Award was won ex aequo with Beyond Meat.

The main mission of “Agricultura Biologica” is to offer to the customers a product that, in addition to being healthy and rich in nutrients, is also particularly tasty and suitable for catering. In this perspective, the constant contribution of top chefs to identify the best possible recipe is fundamental. Our pastas have been chosen by top chefs and spas of the highest level (such as Chenot's international spa), football teams, oncologists and nutritionists. The company, thanks to the quality and excellent sealing of its pastas - all made with bronze drawing and dried slowly - offers the ho.re.ca channel an excellent response to the ever-increasing demand for healthy and highly suitable food for people with special nutritional needs - such as, for example, celiacs, nickel intolerants, sportsmen, pregnant women - and for enthusiasts of good cooking.

Our gourmet and “free from” pasta allows restaurants and families to unite without having to compromise.

White corn - It is naturally gluten-free, has a extremely low nickel content (0.074 mg/kg against more than 0,4 mg/kg of yellow corn) which makes it suitable for intolerant to it. It is a source of iron, a source of phosphorus and vitamin B6. It has a medium glycemic index. It has a perfect cooking seal, ideal for healthy and gourmet cooking.
We offer it in 3 versions: natural, with turmeric and pepper, with spirulina.
White corn is ideal for children because it is an optimal source of iron and phosphorus, an important elements in the development stages.
White corn is perfect for people who play sports; thanks to the medium glycemic index, the fibers and the starch guarantee a perfect digestibility.
Sorghum - It is gluten-free, rich in iron (55% vnr), phosphorus (42% vnr) and fiber. It has a low glycemic index; it is a source of vitamins B1 and B3.
We offer it in 2 versions: natural and with red beetroot. The addition of red beet allows the integration with antioxidants, anthocyanins, tannins and iron. Ideal for health conscious, children and sportsmen.
The production chain - Between Cremona, Mantova and Verona, far from road arteries and industrial settlements, there are the fields of AB where the ancient grains are recovered. An eco-sustainable production model that respects the natural cycles of the soil and preserves the environment. The subsequent processing takes place at Km zero: the mills are in fact adjacent to the fields and in order to maintain an high quality, the grindings are carried out every two months and it becomes pasta within 7 days.

Nutracentis Pasta is loved by chefs thanks to its taste, texture and excellent cooking resistance.
It is also perfect for express catering (white corn can be pre-cooked) Monia Caramma, Nutracentis’s founder, is absolutely available for any information and support regarding our pasta.
She strictly cooperates with chefs for recipe’s standardization and for any other esigency.

It’s the first choice of several starred restaurants:

• L'Albereta by Fabio Abbattista
• The restaurant of the Triennale in Milano and the Due Colombe by Stefano Cerveni
• Balzer of Vittorio Fusari
• Locanda Locatelli of Giorgio Locatelli in London
It’s has been choosed by the best Spas in the world (according to Conde Nast Traveller – 2017/2018)
• The Chenot circuit (Italy, Azerbeijan, other countries), the world's leading medical spa
• Clinique La Prairie, (Switzerland), the world’s best progressive Spa;
• L’Albereta by Chenot, the world’s best small detox Spa
It’s also has been chosen by Italian President of Republic.