There are different reasons why Pasta Cocco are so unique and still said to be among the best pasta in Italy. Produced with traditional old machines, Giuseppe Cocco has rebuilt right after the second world war, piece by piece, the necessary tools to continue his father’s know-how for Italian pasta making.
The Fara S. Martino region beneficiates also of an ideal climate, dry and ventilated, near a natural spring, that combined together, will provide the pasta maker with perfect drying pasta conditions.
Pasta Cocco is one of the remaining pasta producers in Italy to use such artisanal methods, that is translated into plates thanks to many Chefs worldwide appreciating their flavor and texture.
