Nuvola Zero, founded in 2019, grew out of a personal story.
Cesare De Stefano, has personally experienced the sacrifices associated with
food intolerances—and that experience gave rise to a question:
The solution took over four years of research and development. The first result was PaneZero® Cloudbread, followed by Farina Zero®: the first “non-flour flour” that is zero-carb, gluten-free, and lactose-free. These two products marked the beginning of a new food category. Since that launch, the product portfolio has expanded to include more than 22 items today.
The market response has been clear: from €50,000 in revenue in 2020 to €7 million in 2025, with steady year-over-year growth that confirms the project’s strength and genuine consumer demand.
In 2020, we patented the process and recipe we use to make Nuvola Zero products
To date, no other company has managed to bring a product to market that offers the same features yet is distinct from ours.
Nuvola Zero is founded
First research results and patent
Ongoing research and development
The first iconic products are launched
A new product category is introduced
Portfolio expansion
Growth and consolidation
Nuvola Zero began with a question. We have never stopped asking new ones.
Can we rethink pasta? Bread? A sweet treat? A snack? A spread?
Can we create something different without losing what makes that product enjoyable in the first place?
È questo approccio che continua a guidare la nostra ricerca.
Sweets, bread, pasta and snacks developed to offer you a carbohydrate-free alternative.
From morning to night, without ever compromising on flavour.
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