Nestled between Monte Lattari and the Amalfi coast in the Campania region, Gragnano has been dedicated to the production of pasta since the 16th century, quickly becoming the true and authentic “city of pasta”.

What makes Gragnano pasta unique in taste and texture is the land in which is produced that benefits from the warm and humid air coming from the sea, perfect for drying pasta slowly and delicately.

This little town was conceived to facilitate every stage of production, in particular the drying of pasta that was done in the streets under the warm Campania sun.

The secret behind the quality and the authenticity of this pasta is the traditional technique used to prepare the dough. The process of creating the pasta has been indeed carefully practiced and curated for hundreds of years.

The first phase of production consists in mixing the durum wheat flour with water coming from the territory. The dough is kneaded until it reaches the right consistency and extruded through bronze forms, which allow it to take the intended shape. The pasta is then dried slowly and naturally at low temperatures, resulting in one of the finest pasta worldwide.

Nowadays, more than 200 different pasta shapes are produced in the town of Gragnano by family-run factories, traveling beyond Italy’s borders to the rest of the world.

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, making Gragnano the true city of pasta.

Pastificio Gentile is one of the oldest, artisanal pasta factories that significantly contributed to the city of Gragnano’s pasta reputation worldwide.

It was founded in 1876 in the small town of Gragnano known and has been taken over by the Zampino family in the 80s.

Gentile still retains nowadays the artisanal and traditional production methods, paying particular attention to the selection of raw materials.

Gentile’s pasta is indeed 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, in 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.

All pasta shapes are bronze drawn, strictly using premium Italian and certified organic semolina. Among the most traditional ones are paccheri or fusilli, which are completely handmade and rolled up with a knitting needle, giving it a helical shape.

Besides providing high-quality pasta, Gentile also produces excellent preserves that retain the intense aroma of the Mediterranean land and the authentic flavor of carefully selected garden products, free of artificial preservatives.

San Marzano tomato, known as the “king of tomatoes”, originates from the small town of San Marzano sul Sarno in the Campania region, in Southern Italy.

It is cultivated in the volcanic farmlands surrounding Naples and Salerno, at the foot of Vesuvius, from which it takes its sweet flavor and its distinctive intense aroma.

This particular territory characterized by a sea mild climate and a warm volcanic soil, fanned with sea breezes coming from the Gulf of Naples, is determinant for ensuring the quality of San Marzano tomatoes. In 1996 these lands were indeed awarded the Designation of Protected Origin (PDO) by the European Union, identifying and protecting products that are produced and processed in a specific geographical area.

What differentiates San Marzano from other kinds of tomatoes is the traditional technique adopted. The harvest usually takes place from July and September. Once the plants have matured, they are moved to the fields, hand-tied to wooden stakes. When the tomatoes are sun-ripened, they are picked by hand and steam peeled before being placed in jars, without any additional preservatives.

With a bright red color and an elongated shape, San Marzano peels easily and is characterized by an almost seedless, juicy flesh and thick skin. It is very low in acidity and it is distinguished by a delicate and harmonious bittersweet taste. San Marzano’s unique flavor keeps for a long time, even during preservation.

Its characteristics render San Marzano ideal for making sauces and preserves. It goes indeed very well with pasta, because it “literally sticks to the pasta”. Thanks to its sweetness and intense flavor, this tomato is commonly used for a great variety of dishes and creates a perfect balance with rich meats and cheeses. In addition, San Marzano sauce has been designated as the only variety that can be used for making the authentic Neapolitan pizza.

Famous for the high-quality, Gentile company’s San Marzano tomatoes are dried naturally in the sun, preserving the distinctive aromas of the Southern Mediterranean land.

These premium tomatoes are grown in San Marzano and are preserved in highly-quality extra virgin olive oil with selected aromas, such as oregano, pepper, salt and wine vinegar. This method of preservation ensures their unique sapid and dense flavor, and their tender texture.

Gentile dried tomatoes can be simply enjoyed on a lightly baked slice of bread as an appetizer or used as an ingredient for delicious recipes, adding flavor to pasta and mixed vegetables.

Schito purple artichoke is widely known since the Ancient Roman time for its great health benefits and its excellent quality.

A subtype of the Romanesco variety, it differentiates from other kind of artichokes for its special delicate green color shaded with purple and its high nutritional properties.

It originates from a small locality of Castellamare di Stabia, in the region of Campania, known as the “Schito garden”, which is particular prone to horticulture.

The harvest occurs between February and May, according to the trend of the season.

For this reason, Schito artichoke is often associated with the Easter festivity. It is very likely to be seen filling the tables of several families next to other traditional meals. In addition, they can always be found roasting at roadside stands by local farmers in the villages.

Another of its peculiarities is the ancient cultivation technique adopted, namely the use of small homemade terracotta bowls that cover and protect the artichoke from direct sunlight. This procedure renders the vegetable very tender and light in color. The precocity of its production time is caused by the particular mildness of the climate and by the habit of regenerating the plants every year.

This artichoke is considered among the finest kinds due to its particular characteristics. It is indeed devoid of thorns and rich in iron and potassium, absorbed from the volcanic soil, which makes it very savory in taste. It contains an active substance called cynarine that helps lowering cholesterol, reducing diuresis and bile secretion. Beside protecting your livers, this artichoke is also among the vegetables with the highest fiber content, a cure-all remedy for intestinal regularity.

In the kitchen, Schito artichoke is also known for its great versatility. It can be deliciously used in many recipes, from the starter to the second course. The most popular and traditional way to prepare this artichoke is to roast it on the grill in its entirety. When the artichoke is cooked, usually after around 30 minutes, it is cleaned of the scorched leaves and seasoned with salt, pepper and parsley, fresh garlic and a drizzle of oil. It can perfectly accompany cheese and meat-based dishes and wonderfully add flavor to your salads.

The most refined Schito artichokes are produced by the Gentile Preserves with rich extra virgin olive oil. Gentile artichokes retain the intense aroma of the Mediterranean land and the authentic flavor of carefully selected garden products, free of artificial preservatives, ready to brighten your tables.