Region: Gragnano

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…

Classic Tozzetti are dry biscuits inspired by the confectionery tradition of Southern Italy, prepared according to a simple recipe, but rich in flavor. Handcrafted with soft wheat flour, free-range eggs, sugar and whole almonds: these biscuits stand out for their rustic and crumbly texture, ideal to be enjoyed pure or dunked in a sweet wine…

The chocolate variant of Classic Tozzetti was created for those who want a more delicious biscuit, without sacrificing artisanal quality. The dough, enriched with cocoa and dark chocolate chips, maintains the typical compact and crumbly consistency of tozzetti, but with a more decisive aromatic intensity. The flavor of chocolate blends with the slightly bitter note…

The cocoa variant of Diamantini combines the sablé structure of the classic biscuit with a more intense and delicious note. The dough, worked with quality cocoa and fresh butter, maintains the typical crumbly texture but adds aromatic depth and a strong taste. The contrast between the bitterness of the cocoa and the sweetness of the…

The orange variant of the Occhio di Bue stands out for its more decisive and enveloping personality. The base is a shortcrust pastry made by hand, following recipes faithful to tradition and worked with patience to ensure a perfect consistency: crumbly but compact, soft to the bite and with an intense aroma of butter and…

The Ox Eye with lemon jam is the freshest and most citrusy variant of the line offered by Forno Gentile. The biscuit maintains its iconic double-disc structure, with a visible heart of jam that stands out both to the eye and to the palate. The shortcrust pastry is made with natural ingredients and worked with…

Mezzi paccheri have a wide tube shape, shorter than normal paccheri, and are great baked and with chunky 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…

Calamaretti pasta is a smaller version of the traditional Neapolitan Calamarata pasta shape, which inherited its name for its shape that resembles calamari (or squid) rings. 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…

Casarecce means “homemade.” It is a shape typical of Sicily and central southern Italy. It is a twist of pasta that holds sauce well. 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…

A long strand pasta, linguini is slightly thicker than spaghetti and can be used in traditional spaghetti recipes. The root of the word linguini means ‘tongue’ and linguini means ‘little tongue.’ The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which…