Gentile's Paccheri, 500gr.

From popular Napoli to Michelin stars

Pacchero has a curious story. It is the Neapolitan culture of pasta: generous, full, noisy yet refined, and extremely versatile. You can season it however you like best! We invite you to read its story below to see why it is always an instant success.

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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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Paccheri, a format which like no other can witness the neapolitan origins of contemporary durum wheat pastas, under the shade of Mount Vesuvio is generally called "Schiaffoni" - "slaps", as in slaps in the face. It is perhaps because of his round and smooth shapes reminding of open hands, or perhaps the onomatopoeia of soft curves diving in liquid sauces whispering snaps of friendly claps... This pasta was poor people's choice: it just took a little to fill up a dish. And it takes a little, for different reasons, even today: lifted by a moment of commercial popularity come about during the early '90, this format rose to national fame to be finally adopted in the menus of haute cuisine chefs and morphed, stuffed, deconstructed; the few pieces dished up with elegance. Gentile, a terroir pasta maker in the Vesuvio area, renders it with a coarse dough sheet, captivating, compact but never stiff; able to let the onomatopoeic sounds (of voices, of friends, of angry mom's blows or comradely slaps) echo in our memories, in the daily moments of pleasure.