Pastificio Gentile, founded in 1876, is one of the oldest, artisanal pasta factories that significantly contributed to the city of Gragnano’s pasta reputation worldwide.
Gentile’s pasta is particularly popular because of the quality of the Italian durum wheat used and its special way of drying noodles called “Cirillo”, which preserves the aroma and the texture of the pasta. This method was conceived by the homonymous engineer from Torre Annunziata, Italy. It is based on the possibility of recreating the same phenomenon of natural drying inside the pasta factories, which exploited the heat of the sun and the force of the wind.
In 2010, Gragnano Pasta was granted the Indication of Geographic Protection (IGP) mark by the European Union. The IGP label acknowledges that the quality and the reputation of food is associated to the geographical characteristics of the specific region in which food is produced.
The land of Gragnano benefits from the warm and humid air coming from the sea, which is perfect for drying pasta slowly and delicately, making the Gentile’s pasta unique in taste and texture.