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he scent of citrus fruits, the heat of an oven that is always on and the slow passage of time, which marks the stages of the preparation of leavened products in the heart of Gragnano, in a laboratory where the confectionery tradition meets the excellence of the Campania region.
he Forno Gentile was born from the desire to tell the land where the Pastificio Gentile and Conserve Gentile were born through new products. The Zampino family, supported by the restaurateur and chef Enrico Pierri, has found in the mastery of the pastry chef Anna Belmattino passion and competence necessary to best express the soul of the area in refined baked goods.
Biscuits from the
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