the pasta factory
A FAMILY STORY
The Zampino family has enclosed in the Pastificio Gentile the essence of daily work, paying particular attention to the land where everything is born and transformed: Campania.
"The handmade Fusilli,
the flavor of our history "
the Cirillo Method
THE DRYING OF PASTA "AS ONCE"
The drying phase of the pasta is one of the most important moments to obtain an excellent product. In the Pastificio Gentile it was decided to follow the "Cirillo Method" which respects the dictates of tradition adapting to the needs of a company attentive to new technologies.
"Love, care and passion are some of the ingredients that make our pasta unique"
RESPECT THE PAST FOR AN EXCELLENT PRODUCT
The Pastificio Gentile is recognized as one of the historic artisan factories that made the city of Gragnano famous all over the world for its pasta. It makes use of the artisanal production methods, paying great attention to every single detail, from the selection of raw materials to the control of the phases related to production.
THE CITY OF PASTA
We want to tell you the story of a place now known all over the world as "City of Pasta": we are in Gragnano, a small town not far from Naples and so close to the sea that you can savor its smell when the wind is the right one.
After many years spent researching the best raw materials to be used for Pasta and Preserves Gentile, we decided to dedicate a line of products to the most precious things, our children. This is how "Pappa & Pomodoro" was born: small pasta shapes made with organic Senatore Cappelli wheat, bronze drawn and dried following the directives of the Cirillo Method.
FOR A UNIQUE GIFT
If you want to make a friend happy or amaze someone close to you, you just have to choose one of our Christmas packages, all carefully made to offer you the best of Campania. Quality raw materials made unique by craftsmanship, aromas and flavors that will conquer anyone.
A gift to choose with your heart for an even more special Christmas.
The Recipe of the Month
MEZZI PACCHERI CON BACCALÁ
E FUNGHI PIOPPINI
350g of linguine
1 jar of tomatoes
of gragnano in sauce
1 clove of garlic
50g of pantelleria capers
100g of gaeta olives
½ chili pepper
2 cetara anchovies in oil
extra virgin olive oil
Pour six tablespoons of extra virgin olive oil into a pan and brown a clove of garlic, add the capers, anchovies, half a chilli pepper and olives; fry everything for a couple of minutes before pouring the tomato, which you will cook for 20 minutes.
Cook the linguine in abundant and boiling salted water. When almost cooked, drain and transfer them to the pan with the sauce, sauté the pasta over high heat for a couple of minutes. Serve and complete with a sprinkling of chopped parsley.
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