Whole-grain Vermicelli

A pasta from whole grain semolina (whole grain) contains all 3 parts of the cereal, and should therefore provide:

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• Greater fibre content .
  
• Greater content of phytonutrients, fats, vitamins and minerals.
  
• A probable lower glycemic index due to the increased fibre content. 
  
   

Gallo’s unique process is unchanged, but has benefits:

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• Flavour: the flavour is improved, reducing the inherent bitterness and astringency of the bran. The flavour is the main inhibiting factor for customers regarding whole grain pastas.
  
• Main improvement in nutritional quality: higher fibre content.
  
• 25% increase in fibre compared to the previous formula.