Gentili "Spaghetti alla Chitarra" Pasta di Gragnano I.G.P.
Pastificio Gentile (est. 1876) is one of the historic, artisanal pasta factories that secured the city of Gragnano’s superior pasta reputation. Gentile only uses 100% Italian wheat varietals, which have a higher protein-density, excellent for cooking the perfect al dente pasta. The wheat is milled into semolina flour at one of Italy’s oldest running mills.
This variety of spaghetti is square rather than round, bringing to mind the the neck of a guitar, or chitarra in Italian. In Abruzzo, this cut is prepared with a meat sauce of beef, pork and lamb. Less traditional sauces might include wild boar, hare or venison. Spaghetti alla Chitarra goes well with rich 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 golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
This variety of spaghetti is square rather than round, bringing to mind the the neck of a guitar, or chitarra in Italian. In Abruzzo, this cut is prepared with a meat sauce of beef, pork and lamb. Less traditional sauces might include wild boar, hare or venison. Spaghetti alla Chitarra goes well with rich 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 golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
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| Producer | Gentile |