Pastificio Artigiano Cav. Giuseppe Cocco

A story that makes you hungry, here is the story of the Pastificio Artigianale Giuseppe Cocco.
 

It all starts with Domenico Cocco

It was 1916 when Domenico Cocco started working in a pasta factory and was only 14 years old. A young man who already had pasta in his blood to the point of being quickly called “Master Domenico.” He dedicated his life to this fascinating craft, learning and preserving the secrets that, over time, he revealed to his son Giuseppe, just as the elders had done with him.
 

From father to son: Giuseppe Cocco

In 1944, Giuseppe Cocco's first task was to search, among the rubble of the bombings, for the pieces of the machines used by pasta makers of the time. The machines went through reconstruction and were put back into operation, and it is with those machines that the Cocco family today produces in Fara San Martino.

Ingredients and craftsmanship: the secrets of Cocco pasta

The ingredients for good pasta were and are four: wheat, water, air, and processing.

The excellent organoleptic characteristics of the water from the Verde River, fed exclusively by natural springs, and the particular dry and breezy climate, which allows for perfect drying of the pasta, are the two ingredients that nature has gifted to Fara S. Martino and make the pasta produced here unique.

Even today, the ancient and precious machines are monitored by the attentive and meticulous control of the Cocco family, who work with the aim of maintaining artisanal processing.

Using artisanal methods means preserving the flavor and taste of the pasta from the past.