The Zampino family has encompassed in its brands Pastificio Gentile, Conserve Gentile, Forno Gentile e Agricola Gentile the essence of their daily work, with a special attention to the land where this is all born and transformed: Campania.

The origin of “Gentile” dates back to 1876, taking its name from the owners of that time; the Zampinos bought the brand in the 1980’s. Initially the pasta production, to which Natale Zampino devoted its works since day one, was focused on “hand-made Fusilli”, the famous shape made with a knitting needle and dried slowly before it could be cooked. Later on, with the company’s growth, also the production of other shapes started growing.

Today Pastificio Gentile is renowned as one of the historic artisanal production venues that made the town of Gragnano famous in the world for its pasta. Today it is still using the ancient artisan production methods, paying special attention to every detail, from the selection of the raw materials to the control of production-related phases. The company offers high quality products, fully respecting the principles that in the past have made so now this “product from Gragnano”: the use of high quality semolina milled from strictly Italian wheat (Apulia, Basilicata, Campania) and the low temperature natural drying according to the "Cirillo method". Thanks to the experience gained in many years of work, the master pasta makers Natale and Pasquale can recognize the right drying of the pasta after systematic and accurate controls in the cells, perfectly designed to reproduce drying according to the ancient method.

Currently the catalog of the Pastificio Gentile includes about 50 shapes, from the most traditional ones as spaghetti to the most unusual ones like "rice of semolina". There are two product lines available: Gragnano PGI Pasta (the classic, following all the provisions of the PGI  specifications) and the Organic Whole Wheat Line. All pasta shapes are bronze-dyed.