Jovial Foods
Jovial is a family-owned brand rooted in tradition, organic farming, and the belief that good food should help people feel good. Best known for its gluten-free and grain-free Italian staples, the brand brings together clean ingredients, time-honored methods, and a deep commitment to quality. From gluten-free pasta to everyday pantry essentials, Jovial is focused on making special-diet eating feel joyful, satisfying, and full of possibility.
Our Take
Jovial feels like one of those rare gluten-free brands that starts with food culture first and compromise second. The official story, Italian production cues, and genuinely useful pasta-specific education make the brand feel especially credible for gluten-free shoppers who still want their meals to feel generous, familiar, and joyful.
Jenny's Favs
Jovial Foods
Gluten free pasta should not be cooked or treated the same as semolina pasta. There are a few tips that will assure the best results and performance: Always cook in abundant water and minimize stirring to prevent breakage. Traditionally cooked pasta is ‘al dente’ or ‘to the tooth’ which may be slightly undercooked for some; taste testing is the only way to be sure if it is cooked to your preferred doneness. After draining, serve immediately after tossing lightly in sauce. Do not over sauce pasta or allow the pasta to sit in cooking liquid. It will continue to absorb liquid even after it is finished cooking, resulting in softer, delicate pasta that may break when stirred.
We grow our rice in Italy. Our brown rice pastas are made with brown rice and water. We set our own limits at 10mcg per 100g. This is the standard we found on the World Health Organization, and we have maintained below that level. Arsenic is water-soluble so when you cook pasta, about 50% of the amount in the dry product ends up on the cooked, the rest is rinsed away with water. It is best to cook rice in abundant water.
Whole rice grains are soaked for 48 hours, they are then steamed, rolled like oatmeal, dried at low temperatures and milled into flour. The flour is mixed with water to form a very dry dough, then it is extruded through bronze dies to create the shape.
Our cassava pasta is made from just cassava/yucca with no fillers. Our cassava pasta is made from organic cassava root flour that has been heat treated to negate any chance of presence of cyanogenic glycosides.