List of products by brand Pastificio Cav. Giuseppe Cocco

Pastificio Cavalier Giuseppe Cocco - There are four ingredients for a good pasta: wheat, water, air and processing.

It was 1916 when Domenico Cocco went to work in a pasta factory and he was only 14 years old. Over the years, the work turned into passion. The young man learned the techniques and tricks of this art so quickly from the elderly “Mastri” pasta makers that after a short time he too was called “Mastro Domenico”. He dedicated his life to this fascinating profession, he kept all the secrets that, over time, he revealed to his son Giuseppe just as the elders had done with him. Giuseppe Cocco, in 1944, took up his father's profession. He was put to the test with the difficult task of looking for pieces of the machines used by the pasta makers of the time among the rubble of the bombings. The machines were rebuilt and put back into operation. With that kind of cars, with such memories and secrets, the Cocco family today produces pasta from those distant times in Fara San Martino, as good as it was then.

The ancient “Mastri” pasta makers claimed that there were four ingredients for a good pasta: wheat, water, air and processing. The excellent organoleptic characteristics of the water of the Verde River, fed exclusively by natural springs, and the particular dry and ventilated climate, which allows perfect drying of the pasta, are the two ingredients that nature has given to Fara S. Martino and that make the pasta produced here is unique.

Even today the ancient and precious machines are followed by the careful and scrupulous control of the Cocco family who, every day, works with the aim of maintaining the artisan workmanship, so that all the protein and nutritional qualities of the pasta remain intact, together with the taste. The pasta makers pour the durum wheat semolina into the mixer and slowly add pure spring water until a firm and homogeneous dough is obtained. The dough passes through the bronze dies, which ensure the pasta the necessary roughness to enhance the flavor of our sauces. The skein machine stretches the sheet and its rollers, like a rolling pin, pull it to the desired thickness. Now the pasta has taken shape and the most difficult and delicate phase begins: drying at natural temperature. The quality of the pasta, its nutritional properties and its resistance to cooking also depend on careful and studied drying. This phase is entrusted to the experience and ability of the "Master" pasta maker who decides the arrangement of the pasta on the beech wood frames, the amount of air required and scrupulously monitors the static dryers. Proceeding with these methods, absolutely artisanal, means using more time and more space, it means producing small quantities of pasta. But it means, first of all, to maintain the flavor and taste of the pasta of the past. This is the secret that Cavalier Giuseppe Cocco “Mastro Peppe” also taught his grandchildren. But it means, first of all, to maintain the flavor and taste of the pasta of the past. This is the secret that Cavalier Giuseppe Cocco “Mastro Peppe” also taught his grandchildren. But it means, first of all, to maintain the flavor and taste of the pasta of the past. This is the secret that Cavalier Giuseppe Cocco “Mastro Peppe” also taught his grandchildren.