Region: Gragnano

Tubettoni is a small, smooth, tube-shaped pasta, perfect for brothy soups or creamy sauces. 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 cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta…

Tubetti Rigati is a small, ribbed/ridged, tube-shaped pasta, perfect for brothy soups or creamy sauces. 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 cooking to al-dente. It also gives the pasta a golden color. Bronze cut…

Lumaconi is a pasta shaped like a snail shell, perfect for thick sauces, soups, or stuffed with cheese. 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 cooking to al-dente. It also gives the pasta a golden…

Forno Gentile bakes traditional recipes with the highest quality ingredients and without preservatives. Bauletto is a light, sweet Italian leavened bread (like brioche) typically eaten at breakfast. It is similar to Panettone, but denser and more compact, and perfect for starting the day – or as a dessert or snack! Choose from four decadent flavors.

These are handmade Italian cookies that start with a delicate shortcrust pastry. This envelops a mixture of biscuit crumbs, sponge cake, chocolate, honey, and black cherry syrup. The surface is covered with a sugar glaze and a delicate apricot jam. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery…

Ox-eye biscuits are classic Italian pastry desserts, handcrafted with a base of crumbly shortcrust pastry that wraps around a filling of apricot jam. These cookies are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile company. All biscuits, cookies, and breadsticks are prepared in the traditional way with…

Mista corta means “mixed short.” This mixture of small shapes comes from the old families’ habit of keeping various pasta shapes leftovers and putting them altogether into a single soup, usually with legumes or one that is vegetable-based. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best…

The origin of the tozzetti can be found in the confectionery tradition of central Italy; they are handmade cookies embellished with candied orange and almonds. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile company. All biscuits, cookies, and breadsticks are prepared in the…

The origin of the tozzetti can be found in the confectionery tradition of central Italy; they are handmade biscuits and their cocoa version is enriched with cubes of candied oranges, hazelnuts and fine chocolate pieces. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile…

Diamantini are small artisanal butter cookies, perfect for a rich breakfast or to accompany a hot cup of tea or coffee. The cocoa diamonds are small and tasty handmade butter biscuits, enriched with fine bitter cocoa. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio…