- New Products
- High Quality
- Celiac Disease
- Health & corn
- Bye Bye Gluten
CORN AND ENERGY
After the wheat germ, corn has the higher energy intake among the cereals. It contains substances useful to our body because it is rich in lipids, proteins, carbohydrates, sodium, iron, phosphorus, potassium and vitamins A and B, but it is also much lighter than other cereals having the advantage of being naturally gluten-free.
A good corn pasta is perfectly suited to the diet of an athlete, both in training and in competition, providing him with all the energy he needs, with no heaviness.
CELIAC DISEASE AND SPORT
Celiac disease and its symptoms are even more burdensome for an athlete. Celiac disease causes a reduced absorption of important nutrients, which are essential in training and in competitive sports.
Does this mean that anyone who has celiac disease can not follow a sporting career? Not at all!
Molino di Ferro products are completely gluten-free and thanks to their light weight and high digestibility, they are ideal not only for athletes who suffer from celiac disease but for everyone involved in sports at recreational or competitive level.
Made with pre-cooked corn flour, rich in starch (fractions with slow-release), carotenoids and amino acid leucine.
"Le Veneziane" pasta is a valuable food in support of cyclists, both in training and preparation to the race."
Dott.ssa Maria Rosaria D'Isanto
Sports and Molino di Ferro
Molino di Ferro is close to those who practice sport and appreciate the lightness of its products.
Through a sponsorship that goes on for a long time, the company has approached the world of youth cycling linking its name by the exuberant activity of Giorgione of Castelfranco Veneto, a company with a long history and great champions.