Pastificio Artigiano Cav. Giuseppe Cocco

A story that makes you hungry, here is the story of the Giuseppe Cocco Artisan Pasta Factory.

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 his balls in his ropes to the point of being called “Mastro Domenico” in a short time. He dedicated his life to this fascinating profession, learned from it and kept the secrets that, over time, he revealed to his son Giuseppe just as the elderly had done with him.

father to son: Giuseppe Cocco
Giuseppe Cocco

, in 1944 his first task was to search, among the rubble of the bombing, for the parts of the machines used by the pasta makers of that time. The machines were rebuilt and put back into operation and it is precisely with those machines that the Cocco family produces today in Fara San Martino

Ingredients and craftsmanship: the secrets of coconut pasta

were and are four
ingredients for 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 the pasta to dry perfectly, are the two ingredients that nature has given to Fara S. Martino and that make the pasta produced here unique.

Even today, the ancient and precious machinery is followed by the careful and scrupulous control of the Cocco family, which works with the aim of maintaining craftsmanship.

Proceeding with artisanal methods means maintaining the flavor and taste of the pasta of the past.