John DePuma has a love for food, cooking, and his wife, Gina, who was diagnosed with celiac disease in 2002. After many years of dealing with lactose and shellfish allergies, Gina was faced with stomach and joint pain and ringing in her ears to find out she had to refrain from gluten.
John, a New York chef who traveled daily from his home in Connecticut, started a year of sampling flours to satisfy his Italian wife’s love of Italian food. In 2003, he knew he had perfected his recipes, and she fondly agreed—his pastas were out-of-this-world.
John took his pastas to nearby stores, and it was unanimous. He was on to something; they wanted orders for their guaranteed GF customers.
DePuma’s currently offers five pastas. They can be shipped anywhere. They all contain cheese as one of the ingredients, except the Cavatelli. The wild mushroom ravioli had just the right hint of mushroom flavor to tease one’s taste buds, and the three-cheese tortellinis are petite, subtle bursts of flavor.
After working fifty-hour shifts in New York and running his own pasta company evenings and weekends, John has since cut back and has opened his own manufacturing facility. He has only the help of one other person and two machines to roll out the pasta, resulting in the personal touch of a true Italian homemade GF pasta.
He says his wife combats her sensitivity to dairy with dairy enzymes so she can enjoy his hard work and her love of his Italian pastas. The pasta is delicious.
This food company is given a thumbs up and is HIGHLY recommended.
Tina Turbin
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