In 1925, gourmet cook and horticulturist Anthony DeBole discovered that Jerusalem Artichokes could be converted into a starch–free flour that baked up with a pleasant taste and aroma. Within a few years, his family business in Greenwich Village began selling artichoke flour pastas and baked goods. A younger generation of DeBoles’ expanded the business with more top–quality all-natural nutritious gourmet foods. Today DeBoles still produces unique and delicious pasta products from the highest quality all–natural and organic ingredients.
Gourmet–quality pasta for healthier lifestyles
Varieties include organic, whole-grain and gluten–free pastas