Gentile's Handmade Long Fusilli, 500gr.

Gragnano Truly.

These fusilli, entirely hand-processed by the ladies of Gragnano employed at Gentile, embody at its best the craft spirit we want for our pasta. Beautiful to look at and overwhelming in taste, it awakes memories of a pasta lost, ancestral, and baroque. It’s a proud pasta to use in any Italian dish!

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What did make Gragnano the World Capital for "maccheroni", when in the XVII century the once-flourishing industry of silk suddenly ceased to exist? Surely its position, right in the middle of the so-called "valley of mills" (30 no longer working water structures); its warm wind - perfect for dessication, the availability of local high-quality durum wheats: after more than 300 years, it seems time stood still for Pastificio Gentile.

Far from the wild massification, from the struggle for the often out-of-control technological expansion strongly conditioning the field of industrial pastas, this small company creates its whole range starting with indigenous "Saragolla" wheats bought only from two selected farms; milled in a plant owned by the Company, at times handcrafted and dried in "Cirillo" method static chambers... Slowly, at low temperatures. The result is a hearty, compact, pasta to bite; whose rough surface seduces sauces and palates - telling, succesfully, History and cultural richness of a naturally vocated area.

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Try them with robust condiments, classic or game ragouts; with seafood, with our pesto genovese or just with a lively extravirgin: since 1876, when still spaghetti were twirled around a thin stick (fuso, whence the name 'Fusilli'), this format is emblem to a company having chosen as its mission Quality and defense of the ancient and most felt traditions.