Jovial Foods
Organic Italian staples, gluten free and grain free.
- Certified gluten-free
- Dedicated GF facility
- Organic
- Non-GMO
- Kosher
- Family-owned
As featured in
Jan 2026 · New Year New You
Jan 2026 · New Year New You
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Picked by Jenny & the LMGF teamJovial Foods at a glance
Jovial makes organic Italian pantry staples, best known for gluten-free brown rice, rice and lentil, and grain-free cassava pastas crafted in Italy with bronze dies and slow drying. Its gluten-free pasta is certified gluten-free and made in a dedicated gluten-free facility. Jovial was founded by Carla and Rodolfo Bartolucci after their daughter's gluten sensitivity, and is family-owned.
- Founded by
- Carla & Rodolfo Bartolucci
- Based in
- North Stonington, CT
- Known for
- Organic gluten-free brown rice pasta made in Italy
- Key ingredients
- Organic brown rice flour and water; organic cassava; rice and lentil
- Flavors
- Brown rice, rice and lentil, and cassava pastas; tomatoes, beans, olive oil
- Pack size
- Single packs and pantry items, from $1.99
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.”
The LMGF team
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Why we love it
Two-ingredient pasta
Brown rice pasta made with only organic brown rice flour and water.
Dedicated GF facility
Gluten-free pasta is certified gluten-free and made in a dedicated facility.
Crafted in Italy
Bronze dies and slow drying, with rice grown in Italy.
Arsenic limits
Brown rice pasta is held below a self-set limit of 10 mcg per 100 g.
All Jovial Foods(21)
Jovial Foods FAQ
Straight answers to what our community asks most.
How do you cook your brown rice pasta for best results?
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.
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.
Do you test your brown rice pasta for arsenic?
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.
How do you make your brown rice pasta?
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.
Do you ferment the cassava flour to remove cyanide?
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.
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