Gentile

Pastificio Gentile makes the pasta Gragnano is known for, and Crema Aroma stocks the full line of 500 g shapes alongside the family's preserves, biscuits and panettone.

The mill and pasta works have been in Gragnano, on the hills above the Bay of Naples, since 1876. The dough is pressed through bronze dies, which leave the surface rough so sauce clings to it, and the pasta is dried slowly for three to four days by the Cirillo method rather than in hours by hot air. The result is a firmer bite and a cooking water that stays clear.

At Crema Aroma: seventeen durum wheat shapes from Calamaretti and Paccheri to Pennette Rigate and Spaghetti, an organic line and an organic wholewheat line, the Gentile preserves (Schito violet artichokes, sliced tomatoes, ready tomato sauces, broccoli pâté, the artisan apricot and Sorrento orange jams), Tozzetti biscuits and, in season, the panettone in coffee and chocolate or orange and caramel. Cooking times sit on every product page.