Region: Gragnano

Mista corta means “mixed short.” This mixture of small shapes comes from the old families’ habit of keeping various pasta shapes leftovers and putting them altogether into a single soup, usually with legumes or one that is vegetable-based. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best…

The origin of the tozzetti can be found in the confectionery tradition of central Italy; they are handmade cookies embellished with candied orange and almonds. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile company. All biscuits, cookies, and breadsticks are prepared in the…

The origin of the tozzetti can be found in the confectionery tradition of central Italy; they are handmade biscuits and their cocoa version is enriched with cubes of candied oranges, hazelnuts and fine chocolate pieces. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile…

Diamantini are small artisanal butter cookies, perfect for a rich breakfast or to accompany a hot cup of tea or coffee. The cocoa diamonds are small and tasty handmade butter biscuits, enriched with fine bitter cocoa. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio…

Ox-eye biscuits are classic Italian pastry desserts, handcrafted with a base of crumbly shortcrust pastry that wraps around a filling of orange marmalade. These cookies are made with the fragrant citrus fruits of the Sorrento coast by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile company. All biscuits, cookies,…

Ox-eye biscuits are classic Italian pastry desserts, handcrafted with a base of crumbly shortcrust pastry that wraps around a filling of lemon jam. These cookies are made with the fragrant citrus fruits of the Sorrento coast by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastificio Gentile company. All biscuits, cookies,…

Mezzi paccheri have a wide tube shape, shorter than normal paccheri, and are great baked and with chunky sauces. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a…

Calamaretti pasta is a smaller version of the traditional Neapolitan Calamarata pasta shape, which inherited its name for its shape that resembles calamari (or squid) rings. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to…

Casarecce means “homemade.” It is a shape typical of Sicily and central southern Italy. It is a twist of pasta that holds sauce well. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It…

A long strand pasta, linguini is slightly thicker than spaghetti and can be used in traditional spaghetti recipes. The root of the word linguini means ‘tongue’ and linguini means ‘little tongue.’ The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which…