Francesca is Bontasana’s recipes Master and Curator.
Creating plant-based, colorful, and natural recipes that are lovely to look at and good to eat is Francesca's daily challenge. She loves to summarize her thoughts with the following words: Cooking, like life, is made up of alternatives, not sacrifices!
“Bontasana is a gluten-free pasta ideal for those who do not want to give up taste, quality, and tradition. My favorite shape? It’s difficult to choose, but I can definitely say that I love theSorghum Mezze Maniche,Spirulina Pipe Rigate, andWhite Corn Maccheroni. Because, as I always say, life is made up of alternatives (in this case tasty and healthy) and not of sacrifices.”
Carlotta Perego has a degree in design and loves cooking, animals, and plants. On Cucina Botanica she shares all her plant-based recipes, to help people cook healthy, easy, and sustainable dishes.
“Bontasana is not just a gluten-free pasta, it’s much more. It is made with a slow process and special flours, it comes in combinations of unique flavors, practically impossible to find elsewhere. What I prefer is that it is a healthy product, never ordinary, suitable for everyone, and also sustainable.”
Eleonora is an architect and researcher, and has always loved getting creative in the kitchen. As a celiac and vegan for several years, she shares this culinary passion on her gluten-free vegan social media channel - @laltromenu - where delicious sweet and savory plant-based gluten-free recipes are featured alongside lots of engaging content on veganism and celiac disease.
“Since I realized I was celiac, I've tried many types of gluten-free pasta but never found the perfect one. Discovering Bontasana has enabled me to enjoy a product of extremely high quality, both in terms of taste and raw materials. When cooked it keeps its shape perfectly, and definitely doesn’t make me miss the classic version. What’s more, the fabulous Fusilloni have really stolen my heart!”
Sabrina mostly spends her time sharing and promoting plant-based, zero waste and eco-friendly nutrition. She is an advocate for a healthy and active lifestyle that is as conducive as possible to the planet. She loves exploring alternative and tranquil ways of living that are more closely in sync with nature. Sabrina spent the last few years sharing ebooks, articles, tutorials, photo/video recipes, travels and adventures that can add value to people’s lives, inspire them to improve day by day, and even motivate them to pursue their dreams.
“Bontasana is the only gluten-free pasta I know of that tastes delicious and keeps its consistency after cooking! My favorite shapes are the Mezze Maniche!”
As an architect Sanza knows how difficult it can be to combine our hustling lives with being healthy. That’s why at Sanza’s Kitchen, she shares recipes and tips that revolve around her plant-based eating and sustainable way of living to help people feel the healthiest version of themselves without giving up their whole life.
“Bontasana has become in no time my favorite staple. It’s much more than gluten-free pasta! I love that they contain superfoods such asSpirulina orTurmeric and Sarawak Pepper because I know that I’m covered. I’m not only enjoying a delicious pasta dish, but I’m also nourishing my body without even thinking about it!”
Sarahjoyce has a degree in Journalism, she loves and respects life in all its forms, and for this reason, she decided to devote her energies to spread the vegan philosophy through cooking and through writing informative content on various platforms.
“What I like most about Bontasana is its consistency after cooking it. This pasta is perfect for those who are looking for a creamy first course. Just dip the pasta into the sauce and add some cooking water for an incredible result!”
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