At first glance, Fara San Martino might seem like just a small village nestled among the Abruzzo mountains. But to those who love pasta and its culture, it’s a sacred place. This town of just over a thousand inhabitants is the cradle of artisanal pasta, thanks to a unique combination of natural conditions and a pasta-making tradition that dates back over a century.

This is where Pasta Cocco is based—in a facility that has nothing industrial about it. What dominates here are the mountains, the spring water, and the crisp mountain air, seemingly designed to slowly dry the freshly extruded pasta. The microclimate is, in fact, one of the key elements: it allows for natural drying without the need for mechanical shortcuts.

But Fara San Martino is also a cultural hub. Here, pasta is not just made—it’s lived, told, and passed down through generations. The Cocco pasta factory is one of the central figures in this collective story, with a strong and well-defined identity. Visiting the village means immersing yourself in a world where time moves differently—where modernity bows to the respect for tradition.

Pasta Cocco and Fara San Martino are two names inextricably linked. One could not exist without the other.