Dave and Natasha brought us back some of this lovely pasta from Italy, they were told it is the best pasta in Italy, which I suppose should mean its the best in the world.
I have to say it tasted really good with just olive oil and a few basil leaves. It is made with special wheat, the production of which is controlled by a single Italian family and air dried in the traditional 'Cirillo' manner which enhances the flavour.
Here is the blurb from the packet:
The pasta Gentile IGP by ancient tradition, still today in the world of advanced technology preserves traditional methods of production used in Gragnano — ‘The City of Pasta‘. In the small factory in Via Pasquale Nastro we daily continue our mission to produce a high quality pasta using Italian semolina enhanced by the ancient and unique natural drying method called ‘Cirillo’. We made the right choice to use an exclusively Italian grain coming from the uncontaminated hills of Basilicata of the Senatore Cappelli variety, thanks to the collaboration of the family Scaraia of lrsina, national exclusivist of the Cappelli seed. Exclusivity that the family friends Scaraia received by the Bolognini Institute in Lodi. The high-quality wheat is then worked with skill and experience in the Farm Mill of Campobasso guaranteeing a constant quality of raw material. The combination of natural drying method and the high quality of durum wheat enhances the aroma, flavour and tenacity of the pasta in its individual formats, making it unique of its kind.
