Pastificio Gentile first opened its doors in 1876 and is one of the only remaining historic, artisanal pasta producers that helped to establish Gragnano as the city of pasta. Today, Gentile remains a small family owned company.
100% Native Italian Semolina
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for its texture when cooked to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture which allows sauces to cling to the pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Pasta di Gragnano
Italy has a wonderful array of climates, each is uniquely perfect for a specific production of food and wine. Gragnano in Naples is no exception – having claim to one of the most important ingredients in all of Italy – pasta! In fact the IGP certification “Pasta di Gragnano” designates that pasta produced in Gragnano under the IGP guidelines is unique in its characteristics and could not be mimicked any where else in the world.
Pasta Makers of Gragnano in the early 1900’s, courtesy of Consorzio Gragnano Cittadella Pastathe