Gentile's Rigatoni, 500gr.
l'Irregolarità come indice di Piacere.
Gentile makes its rigatoni with patience to provide you with a pasta that is so unique it strikes you with a speaking soul. By the touch of a crafted hand you are sure to make a dish that’s pleasing to the eyes and taste buds. We recommend you try them with a holiday ragout, mozzarella, hard-boiled eggs, and fried eggplants for a luscious oven-baked pasta.
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.
As few other formats, the Rigatone is universally italian. Linked to a domestic, authentic sphere, it is the quintessential lunch pasta: enriched with fresh tomatoes and basil, a pepper and pinenuts sauce, ragù alla bolognese or anything which might support its both naive and rustic nature; it surely is one of the most commonly consumed formats on Italian tables. Through time, though, this little miracle of handy creation has morphed into a serial product: when it comes to industry, each rigatone is identical to the previous, same cylindric shape, same curve, same twisted striping. A real rigatone, instead, should keep the signs of a manual molding and cutting; be free to express its twirly personality its bulges freely, gift to the palate a swirl of sensations rather than an impression of flattened harshness.