Why I Can Eat Pasta in Italy but Not in the U.S. --- Pam's Story

If you've ever wondered "Why can I eat pasta in Italy but not at home?" --- you're not alone. Many people notice a difference when traveling abroad. Pam, a Southern foodie of Irish-German roots, spent more than 20 years struggling with food sensitivities that kept her away from pasta. Married for 50 years and a lifelong lover of good food, she tried every gluten-free pasta she could find --- only to be disappointed.

That changed when she discovered Papa Vince. After years of avoiding pasta, Pam finally found one she could enjoy again.

👉 Watch her full story in the video below.

American Gluten Made Her Sick. Then She Discovered Ancient Italian Grains...

Pam's Gluten Sensitivity Journey

Pam's journey began with a devastating food sensitivity test: no gluten, no eggs, no milk. For years she tried every gluten-free pasta she could find --- and every one fell short.

One day, while searching online, she came across a Papa Vince testimonial on YouTube. Out of curiosity, she placed an order for our Sicilian Ancient Grain Busiate Pasta.

Her first bite was unforgettable:

"Oh my gosh, I can eat it. I don't get sick. I don't have a reaction. I'm sold."

Pam says she no longer feels bloated, doesn't experience a carb crash, and feels satisfied with less.

"This pasta has changed my life. I don't have side effects at all, and I tell everybody about it."

What Makes Papa Vince Pasta Different

Pam's experience echoes what many travelers say: pasta in Italy just feels different. Here's why Papa Vince pasta stands out:

• Ancient heirloom Sicilian wheat -- non-enriched, nutrient-dense, and never genetically modified.
• Stone-milled -- a slower, traditional process that preserves the natural grain structure.
• Slow-dried -- dried for 48--72 hours at low temperatures for better texture and digestibility.
• Naturally nutrient-rich -- high in fiber and naturally containing B vitamins.
• Made in Sicily -- crafted in small batches by local family farmers.

👉 Want the full breakdown of why gluten feels different in Italy? Read our detailed blog here: Is Gluten Different in Italy?

Pam's Favorite Shape: Busiate ("Swirlies")

Pam calls busiate her "swirlies." This traditional Sicilian pasta shape has a dense, chewy texture that she loves.

👉 Shop Papa Vince Busiate Pasta here!

Join the Papa Vince Family

Pam's story is just one of many. At Papa Vince, we believe in bringing authentic Italian food back to the table --- real, simple, and made the way nature intended.

👉 Explore Papa Vince Ancient Grain Pasta here!

Disclaimer: This testimonial reflects one individual's personal experience. Results may vary. This product is not intended to diagnose, treat, cure, or prevent any disease. Please consult a healthcare professional before making changes to your diet or wellness routine.