Diamantini are small and crumbly artisanal butter cookies, perfect for a rich breakfast or to accompany a hot cup of tea or coff ee. The cocoa diamonds are small and tasty handmade butter biscuits, enriched with fi ne bitter cocoa. These baked goods are made by pastry chef Anna Belmattino of Forno Gentile, the bakery sector of the Pastifi cio Gentile company. All biscuits, cookies, and breadsticks are prepared in the traditional way with the best raw materials and wheat, without preservatives.
TRADITION Established in 1876, Pastifi cio Gentile is one of the historic artisanal factories that made the city of Gragnano famous around the world for its pasta. Today, Gentile preserves the traditional production methods and the attention to every detail, from selection of raw materials to the production processes. The chosen semolina is strictly of Italian origin and of the best quality: Saragolla wheat blended with Aureo and with the renowned Senatore Cappelli. Saragolla is an ancient wheat that was once so widely used in Southern Italy, that the word “saragolla” came to mean durum wheat. Aureo is a low-water use wheat, ideal for Southern Italy. All wheat used in Pastifi cio Gentile pasta and baked goods is processed with care and respect at the Ferro Brothers Mill in Campobasso (in the Molise region of southern Italy).