Pastifico Gentile, established in 1876, is credited for being one of the historic pasta producers that made the city of Gragnano known worldwide for its pasta. Gentile continues to adhere to the traditional methods of pasta-making, using strictly the highes quality of semolina from Italy, wheat that is single-sourced and processed with attention to detail at the Ferro Brothers Mill in Capobasso in southern Italy. Gentile pasta is shaped with bronze dyes and slowly dried using the "cirillo" method, allowing for a superior aroma and texture. Pastifico Gentile has the I.G.P. label, recognized for its higher quality and authentic method of production. Choose your pasta:
-Vesuvio: Named after the eponymous volcano in Napoli, this pasta is common in the southern region of Campania. It's curly shape and ridges make it perfect for holding onto chunkier sauces.
-Pennette Rigate: Rigate means "stripped" or "ribbed". The rougher texture of this pasta will allow for sauces to better adhere, meaning more flavor in each bite.
-Casarecce: Casarecce means “homemade”. Casarecce is an extremely versatile pasta. Toss with pesto, use in a chunky sauce, or whatever your favorite dish may be.