Pastificio Giuseppe Cocco

The ancient "Mastri" pasta makers claimed that the ingredients for a good pasta were four: wheat, water, air, and processing. The excellent organoleptic characteristics of the water of the Verde River fed exclusively by natural springs, and the particularly dry and ventilated climate, which allows a perfect drying of the pasta, are the two ingredients that nature has given to Fara S. Martino and that makes the pasta produced here unique. Even today the ancient and precious machines are followed by the careful and scrupulous control of Cav. Giuseppe Cocco. It is his irreplaceable experience to accompany all the processing phases so that all the protein and nutritional qualities of the meal remain intact, along with the taste.
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The "Caserecci" formats, of which Lumaconi are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€2.95
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The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole and give the pasta all the roughness necessary to enhance the flavour of the sauces. Ingredients : Durum wheat semolina and water. Allergens : durum wheat.
€3.25
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The good durum wheat semolina and the eggs of hens raised outdoors slowly bind in the gramola to create the dough, which first passes through the circular bronze die where it becomes puff pastry, and then is rolled and cut in the historic Matassatrice Cocco of 1930. The pasta thus produced has, today, the taste of homemade pasta of the past. Ingredients: semolina from durum...
€4.30
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The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Durum wheat semolina and water. Allergens: durum wheat
€3.40
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The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Ingredients : Durum wheat semolina and water. Allergens : durum wheat
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Durum wheat semolina and water. Allergens: durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Ingredients : Durum wheat semolina and water. Allergens : durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Durum wheat semolina and water. Allergens: durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Ingredients : Durum wheat semolina and water. Allergens : durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Durum wheat semolina and water. Allergens: durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Durum wheat semolina and water. Allergens: durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Ingredients : Durum wheat semolina and water. Allergens : durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Ingredients : Durum wheat semolina and water. Allergens : durum wheat.
€3.40
*
The Trafila Ruvida formats take their name from the Secret of Giuseppe Cocco Pasta: the bronze "drawing process". All the bronze Trafila used by Cav. Cocco are circular and single-hole, and give the pasta all the roughness necessary to enhance the flavour of the sauces. Durum wheat semolina and water. Allergens: durum wheat.
€3.40
*
The "Caserecci" formats, of which Vermicelli are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
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The "Caserecci" formats, of which Tagliatelle are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
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The "Caserecci" formats, of which Bucatini are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
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The "Caserecci" formats, of which Chitarra are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
*
The "Caserecci" formats, of which Chitarra are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
*
The "Caserecci" formats, of which Chitarra are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
*
The "Caserecci" formats, of which Chitarra are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
*
The "Caserecci" formats, of which Fusilli are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough against...
€4.20
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The "Caserecci" formats, of which Casereccia are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.20
*
The "Caserecci" formats, of which Chitarra are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€2.95
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The "Caserecci" formats, of which Paccheri are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€2.95
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The "Caserecci" formats, of which Pennoni Rigati are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€2.90
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The "Caserecci" formats, of which Chitarra Antica are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.65
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The "Caserecci" formats, of which Spaghetto Antico are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the...
€4.65
*
The "Caserecci" formats, of which Tagliatelle are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.65
*
The "Caserecci" formats, of which Fusilli gigante are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.10
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The "Caserecci" formats, of which Tacconelli are part, are forms of pasta made with artisan methods according to the customs of the old master pasta makers of Fara San Martino. The precious durum wheat semolina and the cold spring water are bound in the gramola, which turns slowly, to create a firm and homogeneous dough. Then the vine and the mother screw push the dough...
€4.10
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