Gentile's Pennoni Rigati, 500gr.
Metamorphosys of an archetype.
If you’re fed up with the average penne, give Gentile’s Pennoni a try for a dish that’s nothing ordinary! It takes a different form, smaller and with a point.
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.