Gentile pasta factory was founded in 1876. Even today, in the era of modern technology, Gentile preserves its traditional methods of craftsmanship and attention to every detail, from raw materials to production. No machine can ever replace the touch of the Pastaio (the Pasta Master) – he knows how to look at the macaroni, to feel the dough with his teeth, to perceive the resistance. There are two elements that make Pasta Gentile unique: the quality of Senatore Cappelli variety wheat combined with natural drying by the Metodo Cirillo, a technique which simulates open-air conditions.
RHUG ESTATE ORGANIC FARM
The Rhug Estate in North Wales is made up of two farms that produce Aberdeen Angus beef, Welsh lamb, Welsh salt marsh lamb, chicken, geese and turkeys, all reared organically. There are no shortcuts in this type of farming – slow-growing breeds are chosen for their flavour, organic arable crops are grown to feed the livestock without artificial supplements and medicines, and carefully orchestrated crop and livestock rotation prevents the build-up of damaging toxins in the soil. The owner Lord Newborough isn’t shy of a challenge, and the quality of the meat speaks for itself. You’ll find Rhug produce on the menus of more than 20 Michelin-starred restaurants worldwide.
The history of Caseificio Gennari began in 1953, when Sergio and Maria took over the Villa Paveri Caseificio in Collecchio. At that time they were producing three wheels of Parmigiano cheese a day, which grew to 12 when they arrived at their present site in Collecchio in 1974. When the Caseificio expanded and modernized in 1991, production increased to about 40 cheese wheels a day. Presently, the company is run by Sergio and Maria’s four sons; the Gennari estate preserve the same quality of the last 60 years and include a state of the art dairy farm, aspiring to supply the best quality milk for the cheese.
LA FABBRICA DELLA PASTA
It’s not easy to find good gluten-free pasta, but this distinguished Gragnano-based producer applies the same passion, tradition and process to its gluten-free range as its regular pasta. It took four years for pasta maker Antonino Moccia to perfect the mix of corn and rice flower, blended only with water from La Fabbrica’s natural spring. His is the only gluten-free pasta that stands up to the same production as wheat pasta: premium ingredients, milled in the traditional Al Bronzo way and dried at low temperature for a day in the Gragnano air that has been drying pasta here for 500 years.
Pantelleria is a remote Italian island which sits between Sicily and north Africa. It was here that Antonio Bonomo and Girolamo Giglio started farming capers in 1949. It’s painstaking work – the berries must be harvested by hand in the intense heat of the Mediterranean summer – which is now overseen by Gabriele Lasagni, who manages La Nicchia with all the passion and respect of its founders. Sixty years on, theirs is the only farming company in Pantelleria that operates as a farm, a processing plant, and a specialist food laboratory. Processing, nevertheless, remains simple and raw and the capers exquisite.
FRANCO THE FISHERMAN
Our Sicilian fisherman Franco Anello, who fishes the waters off Palermo alongside his brother Carmelo and son Michele, is so passionate about the Mediterranean that he might have its waters running through his veins. Franco built his own fishing boat, dedicated to his father and mentor, and fishes using old-fashioned methods and nets for the fine local tuna and Sicilian lobster you’ll find on the GODO menu.
Bongiordano is the property owned by the Marquises Ballesteros, who arrived in Sicily during the Spanish rule and established this farm 30 km from Palermo in the western part of Sicily in AD 800. Bongiordano now spans 60 hectares and produces wheat, extra virgin olive oil and citrus. The farm is going through something of a renaissance today, under the watchful eyes of the next generation. The future is focused on the production of its organic extra virgin olive oil. The estate’s old-milled, unfiltered, extra virgin olive oil is a blend of varieties of local olives from hundred year-old trees: the prized Nocellara, Biancolilla, Giarraffa, and Cerasuola. Its fruity taste expresses the strength and character of Sicilian extra virgin olive oils.
In the small village of Celle Ligure, between the southern Alps and the Tyrrhenian Sea, Paolo grows his superb organic Genovese basil, the indigenous variety from Liguria now protected with DOP status. Its small, tender leaves have almost no fibres and are packed with essential oils, producing a smooth, vibrant and highly perfumed pesto alla Genovese. Seeded, watered and harvested by hand, the tender plants are picked with the root still attached, packed in small bunches and wrapped with extra soil to keep the roots moist so the basil arrives in the GODO kitchen just as it was just picked.
RAFFAELE - TORRE DEL GRECO
Raffaele's family has been growing tomatoes in Torre del Greco for generations. They only grow varieties that are typical of the area, using seeds that the family has saved throughout the years; among these is an ancient variety of San Marzano and the DOP Piennolo del Vesuvio. Raffaele grows our organic Black Bull’s Heart tomatoes with the same dedication and care he shows for all his other varieties, allowing the fruit to ripen on the plant for as long as possible to achieve that beautiful complexity of flavour we look for.
PASTIFICIO DEI CAMPI
GODO is proud to bring Pastificio dei Campi pasta to the UK for the first time. Made in the pasta production capital of Italy, Gragnano, south of Naples, this high-end pasta producer uses only Italian durum wheat, harvested within a 250km radius of Gragnano, with a minimum 14% protein content (average would be 10.5%). It’s milled delicately to retain its fragrance, passed through bronze plates to rough up the texture so sauce sticks to the surface, and slow dried to preserve the nutrients and taste. The factory produces only 3,000kg of pasta daily.