12
Giuseppe Cocco Pasta
Produced since 1916, Cavaliere Giuseppe Cocco makes his pasta in the village of Fara San Martino.
He applies his unique experience in all stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
Angel Hair #20: Giuseppe
$5.16
Cav. Giuseppe Cocco - Angel Hair. Net Wt. 500 g (17.60 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
N. 20 - Angel Hair
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
N. 20 - Angel Hair
Bucatini #43 : Giuseppe
$7.14
Cav. Giuseppe Cocco - Bucatini. Net Wt. 500 g (17.60 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
N. 43 - Bucatini
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
N. 43 - Bucatini
Casereccia #A81: Giuseppe
$6.99
Cav. Giuseppe Cocco - Casereccia. 500g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A81 - Casereccia
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A81 - Casereccia
Egg Pappardelle #16: Giuseppe
$5.99
Cav. Giuseppe Cocco - Egg Pappardelle. Net Wt. 250 g (8.8 oz)
Product of Italy
Ingredients: semolina, eggs, niacin, ferrous solfate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains wheat and egg ingredients.
Enriched Egg Noodles
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A16 - Egg Pappardelle
Product of Italy
Ingredients: semolina, eggs, niacin, ferrous solfate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains wheat and egg ingredients.
Enriched Egg Noodles
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A16 - Egg Pappardelle
Egg Tagliatelle: Giuseppe
$5.99
Cav. Giuseppe Cocco - Egg Tagliatelle Net Wt. 250 g (8.8 oz)
Farfalle #31: Giuseppe
$4.69
Cav. Giuseppe Cocco - Farfalle. 500g
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 31 - Farfalle
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 31 - Farfalle
Fusilli #33: Giuseppe
$5.15
Cav. Giuseppe Cocco - Fusilli. Net Wt. 500 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 33 - Fusilli
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 33 - Fusilli
Fettucine #A42: Giuseppe
$5.15
Cav. Giuseppe Cocco - Fettucine. Net Wt. 500 g (17.60 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
N. A42 - Fettucine
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
N. A42 - Fettucine
Linguine #41: Giuseppe
$5.15
Cav. Giuseppe Cocco - Linguine. Net Wt. 500 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 41 - Linguine
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 41 - Linguine
Orecchiette #A50: Giuseppe
$7.14
Cav. Giuseppe Cocco - #A50 Orecchiette Net Wt. 500 g (17.60 oz)
Penne Rigate #A36: Giuseppe
$5.15
Cav. Giuseppe Cocco - Penne Rigate. 500g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A36 - Penne Rigate
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A36 - Penne Rigate
Pennoni #A83: Giuseppe
$7.14
Cav. Giuseppe Cocco - Pennoni. Net Wt. 500 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Radiatori : Giuseppe
$7.14
Cav. Giuseppe Cocco - Radiatori. Net Wt. 500 g (17.60 oz)
Rigatoni #34: Giuseppe
$5.15
Cav. Giuseppe Cocco - Rigatoni. Net Wt. 500 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 34 - Rigatoni
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 34 - Rigatoni
Rigatoni Gigante #A86: Giuseppe
$7.14
Cav. Giuseppe Cocco - Rigatoni Gigante. Net Wt.(17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dough is then...
N. A86 - Rigatoni Gigante
N. A86 - Rigatoni Gigante
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dough is then...
N. A86 - Rigatoni Gigante
N. A86 - Rigatoni Gigante
Rigatoni Mezzi #A29: Giuseppe
$5.15
Cav. Giuseppe Cocco - Mezzi Rigatoni. Net Wt. 454 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A29 - Mezzi Rigatoni
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. A29 - Mezzi Rigatoni
Sagnarelli #A48; Giuseppe
$7.14
Cav. Giuseppe Cocco - Sagnarelli. Net Wt. 500 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be.
The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
N. A48 - Sagnarelli
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be.
The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
N. A48 - Sagnarelli
Spaghetti #22: Giuseppe
$5.15
Cav. Giuseppe Cocco - Spaghetti. Net Wt. 500 g (17.6 oz)
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 22 - Spaghetti
Product of Italy
Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.
Contains Wheat Ingredients
Enriched Macaroni Product
It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...
N. 22 - Spaghetti