Gentile Conchiglioni - Pasta di Gragnano PGI - 500g

🏛️ Origin & Craft

The Conchiglioni from Pastificio Gentile come from Gragnano, the "pasta capital" of Italy. Since the 16th century, this town in Campania has been synonymous with premium, artisanally crafted pasta. Since 1876, the family-run business Gentile has been producing pasta using traditional methods and proudly bears the "Pasta di Gragnano IGP" seal—a protected geographical indication that guarantees the highest quality.

🌾 Ingredients with a History

They exclusively use Italian durum wheat of the Senatore Capelli variety—an ancient, high-quality, and particularly flavorful wheat strain. This creates a dough that is pressed through bronze dies. The result: a velvety, slightly rough surface that perfectly absorbs sauces.

🔥 Gently dried – with time and patience

After being shaped, the pasta is dried slowly for up to 42 hours at a max. of 50 °C. This gentle method preserves the flavors, ensures the perfect bite, and makes the pasta particularly easy to digest.

🍝 Creative Recipe Ideas

🧀 Conchiglioni Ricotta & Spinach – fill the large shells with ricotta, spinach, and Parmesan, place on tomato sauce, and bake with mozzarella until golden brown

🍅 Conchiglioni Caprese – fill with mozzarella, cherry tomatoes, and basil, bake with tomato sauce, and serve with fresh basil

🥩 Conchiglioni al Ragù – fill with a slowly braised beef ragù, grate Parmesan on top, and gratinate in the oven

🍄 Conchiglioni ai Funghi – fill with ricotta, sautéed mushrooms, garlic, and Parmesan and serve on a creamy mushroom sauce

🌶️ ’Nduja & Burrata Conchiglioni – fill with spicy ’Nduja tomato sauce and top with creamy burrata after baking

🎃 Pumpkin-Sage Conchiglioni – combine roasted pumpkin with ricotta and Parmesan, fill, and finish with brown sage butter & hazelnuts

🍆 Conchiglioni alla Norma – fill with eggplant, tomato, and ricotta, and finish after baking with basil and ricotta salata

🥦 Broccoli & Salsiccia Conchiglioni – use salsiccia, broccoli, and ricotta as a savory filling and bake with Pecorino

🦐 Conchiglioni with Shrimp & Lemon – fill with ricotta, shrimp, lemon zest, and parsley and serve in a light lemon sauce

🐟 Tuna, Capers & Olives – combine tuna with tomatoes, capers, olives, and parsley and use it to fill the pasta

🌿 Pesto & Burrata Conchiglioni – fill with ricotta and basil pesto, bake, and then top with burrata, pine nuts & basil

🍽️ Conchiglioni Antipasti Style – fill cooked shells cold with ricotta, artichokes, sun-dried tomatoes, and olives – a truly lovely idea for apéritifs, buffets, or summer starters.

Allergens: cereals containing gluten

🍴 Get this classic pasta from Gragnano – for true oven-baked love & joy of filling!