![[Image description: A white bowl of pasta on a table. Via Bontasana.]](https://impakter.com/wp-content/uploads/2022/11/bontasana-feature.webp)
White corn, turmeric, sarawk pepper, spirulina and sorghum; these are the only ingredients found in Bontasana pasta. A focus on natural and sustainable ingredients-centered research during initial product development, and the company has not strayed away since.
Now, Bontasana has become a world-renowned business, earning twelve international certifications including gluten-free, Kosher certification by the Rabbicinal Court of Central and Northern Italy, vegan, and USDA organic.
We’ve added Bontasana products to our Eco Marketplace and spoke with the CEO, Adriano Aletti, for the inside scoop.
Q: What inspired Bontasana?
Adriano Aletti: The shared love for the art of food, free from any contamination, and the desire to enhance it in its most natural essence to contribute to the construction of a more ethical and conscious world.
This, combined with the passion of Monia and Sebastiano research and hard work, gave birth to Bontasana, a real revolution in the world of gluten-free pasta made with simple, organic and raw ingredients, and above all, deliciousness.
Q: What is the meaning behind the company’s name?
Adriano: Bontasana is a brand, not a word with a rational meaning. Nevertheless, Bontasana is composed of two Italian words, easily pronounceable also for non-Italian speakers.
Bontà in Italian means goodness, tastiness, and sana means healthy. So, if we want to be rational, Bontasana is something that is tasty and healthy.
To sum up Bontasana’s mission, we want to offer the pleasure of pasta together with people’s wellness, respect for the environment and animal wellbeing.
Q: What sets Bontasana pasta apart from other pastas?
Adriano: Bontasana was born from the need to create a pasta that respects and protects our planet but doesn’t compromise the taste and quality of the product. We chose ingredients like Sorghum and white corn as our cereals because they allow us to produce the pasta in a traditional way, which guarantees a high-quality pasta that is always al dente. Additionally, we can be gluten-free and have a very low content of sugar and niquel.
Furthermore, Bontasana’s commitment to sustainability is not just a marketing tool but something we live by every day. We’ve reinvented pasta by respecting the quality of traditional recipes and being one step ahead towards the respect and protection of our planet.
Q: What is the company’s mission statement?
Adriano: “Great pasta for an even better world.” We’ve broken our initiatives down into four subcategories: better for you, better for the planet, better for farmers and better for pasta lovers.
Better for You
Organic, gluten-free, and non-GMO, our pasta contains no pesticides, additives, or artificial colors or flavors.
Better for the Planet
Our ancient grains are irrigation-free, meaning we save water for our future. All our recipes are free from any animal ingredients.
Better for Farmers
We work closely with our small growers to ensure our supply chain is socially and environmentally responsible.
Better for Pasta Lovers
Naturally gluten-free and deliciously al dente, Bontasana is the pasta you dream of.
Related Articles: The Vegan Transition | Environmental and Economic Benefits of Eating Locally
Q: What makes Bontasana pasta sustainable? What is the production process?
Adriano: We believe Bontasana is the PLANeT (planet + plant) based pasta. We make sure to protect our planet, the animals, and everybody around us throughout production.
From the cereals we use that respect our planet, to our organic certifications, the total absence of any animal ingredients in our recipe, our proposal of only plant-based recipes and the total absence of plastic in the whole production process, sustainability is in our nature!
Q: Is there a type of pasta that is a customer-favourite?
Adriano: Our super star is the Sorghum Mezze Maniche. Not only because of the format but also as, to date, we are the only company producing 100% Sorghum pasta. This is pasta that people usually buy for curiosity and after that first purchase, they become regular customers.
Q: What led Bontasana to collaborate with Impakter Eco?
Adriano: We are happy to test a new channel and to reach new clients and new consumers. We trust that the partnership with Impakter will be beneficial for all: customers, Impakter and Bontasana.
Q: What can we expect to see in the future from Bontasana?
Adriano: Bontasana will always be loyal to its product and brand values: high quality, gluten-free, organic, vegan and plastic-free. Within these value boundaries, Bontasana will continue our innovation in pasta development. Expect new sizes and new ingredients, and potential for the expansion of other food categories.
Editor’s Note: The opinions expressed here by Impakter.com columnists are their own, not those of Impakter.com. — In the Featured Photo: Bontasana Pasta. Featured Photo Credit: Bontasana.
