Giuseppe Cocco

The Original Italian pasta from Fara San Martino

It was 1916 when Domenico Cocco went to work in a pasta factory. Over the years, the work turned into passion. He dedicated his life to this fascinating profession, and learned all the secrets of traditional Pasta Making. Over time, he revealed them only to his son Giuseppe, and the tradition continues till today!

Giuseppe Cocco, in 1944, took up his father's profession. He was put to the test with the difficult task of looking for the pieces of the machines used by the pasta makers of the time among the ruins of the WWII bombings. With that type of machines and with such memories and secrets, the Cocco family today produces in Fara San Martino, a small village in the Abruzzo region, the best pasta, as good as it was then.

The dough passes through the bronze dies, which ensure the necessary roughness to enhance the flavor of our sauces: the Casereccia format is really unique, but you will find all the traditional formats too, from Penne to Rigatoni, to the incredible Fettuccine.