Pastificio Giuseppe Cocco

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. 

No results were found for the filter!
Cavatappi da trafila ruvida di semola n. 102 - 500 gr. Cavatappi da trafila ruvida di semola n. 102 -... Pastificio Giuseppe Cocco
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.
€3.10 *
Fideli (spaghettini) da trafila ruvida di semola n. 32 - 500 gr. Fideli (spaghettini) da trafila ruvida di... Pastificio Giuseppe Cocco
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.
€3.10 *
Spaghetti da trafila ruvida di semola n. 33 - 500 gr. Spaghetti da trafila ruvida di semola n. 33 -... Pastificio Giuseppe Cocco
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
€3.10 *
Linguine da trafila ruvida di semola n. 34 - 500 gr. Linguine da trafila ruvida di semola n. 34 -... Pastificio Giuseppe Cocco
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
€3.10 *
Farfalle da trafila ruvida di semola n. 36 - 500 gr. Farfalle da trafila ruvida di semola n. 36 -... Pastificio Giuseppe Cocco
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.
€3.10 *
Rigatoni da trafila ruvida di semola n. 37 - 500 gr. Rigatoni da trafila ruvida di semola n. 37 -... Pastificio Giuseppe Cocco
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.
€3.10 *
Elicoidali da trafila ruvida di semola n. 38 - 500 gr. Elicoidali da trafila ruvida di semola n. 38 -... Pastificio Giuseppe Cocco
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.
€3.10 *
Penne da trafila ruvida di semola n. 41 - 500 gr. Penne da trafila ruvida di semola n. 41 - 500 gr. Pastificio Giuseppe Cocco
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.
€3.10 *
Penne rigate da trafila ruvida di semola n. 42 - 500 gr. Penne rigate da trafila ruvida di semola n. 42... Pastificio Giuseppe Cocco
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.
€3.10 *
Mezze penne rigate da trafila ruvida di semola n. 47 - 500 gr. Mezze penne rigate da trafila ruvida di semola... Pastificio Giuseppe Cocco
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.
€3.10 *
Vermicelli caserecci di semola n. 50 - 500 gr. Vermicelli caserecci di semola n. 50 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Tagliatelle caserecce di semola n. 52 - 500 gr. Tagliatelle caserecce di semola n. 52 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Chitarra casereccia di semola n. 54 - 500 gr. Chitarra casereccia di semola n. 54 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Farfalloni caserecci di semola n. 57 - 500 gr. Farfalloni caserecci di semola n. 57 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Sagnarelli casarecci di semola n. 58 - 500 gr. Sagnarelli casarecci di semola n. 58 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Orecchiette caserecce di semola n. 59 - 500 gr. Orecchiette caserecce di semola n. 59 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Fusilli bucati caserecci di semola n. 65 - 500 gr. Fusilli bucati caserecci di semola n. 65 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Casereccia n. 66 - 500 gr. Casereccia n. 66 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Spaghetto antico n. 80 - 500 gr. Spaghetto antico n. 80 - 500 gr. Pastificio Giuseppe Cocco
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...
€4.30 *
Tagliatella antica n. 83 - 500 gr. Tagliatella antica n. 83 - 500 gr. Pastificio Giuseppe Cocco
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...
€4.30 *
Fusillo gigante casareccio di semola n. 86 - 500 gr. Fusillo gigante casareccio di semola n. 86 -... Pastificio Giuseppe Cocco
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...
€3.90 *
Tacconelli casarecci di semola n. 89  - 500 gr. Tacconelli casarecci di semola n. 89 - 500 gr. Pastificio Giuseppe Cocco
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...
€3.90 *
Viewed