It was 1916 when Domenico Cocco went to work in a pasta factory when he was only 14 years old. The work, over the years, turned into a great passion that gave birth to his own pasta factory that today produces artisanal bronze-drawn pasta.
The origins
It all began in Fara San Martino, Abruzzo, with Domenico Cocco, who dedicated his entire life to this fascinating and ancient craft, kept all its secrets, which, in time, he revealed to his son Giuseppe. With Giuseppe Cocco's arrival on the team in 1944, in a war-torn Italy, it was time to rebuild what had been destroyed, to put the machines back to work to produce pasta that was "as good as it was then".
The artisanal production
The ingredients for good pasta are four: wheat, water, air and processing. The excellent organoleptic characteristics of the Verde River water and the dry, breezy climate are the two ingredients that make the artisanal pasta produced by Pastificio Cocco unique. The master pasta makers pour durum wheat semolina into the kneading machine and add pure spring water until a firm, homogeneous dough is obtained. The sheet passes through bronze dies, which ensure that the pasta has the necessary roughness. On careful drying depends the quality of the pasta and its resistance to cooking.
