Caserecce di Grano Gentil Rosso from Gallesio Sandro is an artisanal pasta made exclusively from flour of the ancient wheat variety Gentil Rosso, cultivated on their own fields in Benevello, in the Langhe region. Gentil Rosso was once one of the most widespread varieties in Italy before modern hybrids appeared, known for its naturally richer flavor and pronounced cereal aroma.

The pasta is produced with minimal processing - the only ingredients are flour and water, with no additives. The caserecce shape features slightly twisted, open tubes that allow sauces to cling both inside the hollow and along the surface.

That surface roughness is achieved through the trafilatura al bronzo technique, where the dough passes through bronze dies, improving sauce adhesion and enhancing flavor. The pasta is dried slowly at a low temperature, preserving its structure, elasticity, and the nutritional properties of the grain.

Gentil Rosso flour is milled using a method that retains enzymes, vitamins, and aromatic components, giving the pasta a distinctive grain character and its natural flour color. The recommended cooking time is short, about 6-8 minutes, to maintain an al dente texture.

Caserecce Gentil Rosso is intended for consumers who appreciate minimally processed, locally produced foods.