The Finest Grains from Italy and Around the World
One of the sensations Cav. Giuseppe Cocco loved most was the intense aroma of wheat that greeted him upon entering the pastificio.
The careful selection of wheat is the very first—and crucial—step in crafting high-quality pasta.
SELECTION
Wheat is carefully chosen with every harvest based on chemical and physical quality standards, such as gluten strength and the absence of residues like pesticides and glyphosate.
CONTROL
Durum wheat semolina is strictly monitored to ensure the highest quality standards. Controls are performed both internally and by certified external laboratories.
USAGE
To enhance the artisanal production method—carried out using vintage machinery and bronze dies—a high-quality, structured semolina is essential. That’s why we select various types of wheat, each with its own unique characteristics.
Selected Wheat Varieties
Organic Senatore Cappelli Durum Wheat
Senatore Cappelli is an ancient variety of durum wheat cultivated primarily in Southern Italy.
Its history dates back to the early 1900s, when agronomist Nazareno Strampelli selected and crossbred native Southern Italian durum wheats with others from the Mediterranean, creating this variety, named in honor of Senator Raffaele Cappelli—one of the key figures behind Italy's agrarian reform of the time.
- Cultivation method: Organic farming
- Milling type: Stone-ground
- Semolina type: Whole wheat
- Characteristics: Intense flavor, delicate texture, brown color
Southern Italian Durum Wheat
Southern Italy’s warm, dry climate provides ideal conditions for growing healthy and abundant wheat.
- Cultivation method: Conventional agriculture
- Milling type: Traditional
- Semolina type: Traditional
- Characteristics: Delicate flavor, light texture, pale yellow color
Organic Southern Italian Durum Wheat
This is the organic version of our durum wheat sourced from Southern Italy.
- Cultivation method: Organic farming
- Milling type: Traditional
- Semolina type: Traditional
- Characteristics: Delicate flavor, light texture, very pale yellow color
Spelt (Triticum Dicoccum)
Spelt is the oldest known variety of wheat cultivated by humans and was a staple in ancient Roman diets. Originating in the Fertile Crescent, it spread throughout Italy due to its excellent resistance to cold and weeds and its adaptability to various types of soil.
The spelt we use is organically grown in Central Italy, mainly in the Abruzzo region.
- Cultivation method: Organic farming
- Milling type: Stone-ground
- Flour type: Whole wheat
- Characteristics: Rustic flavor, light texture, brown color
Desert Durum
Desert Durum is grown in a specific desert area of Arizona, a region particularly suited to wheat cultivation thanks to its hot, dry climate, wide temperature swings between day and night, and minimal rainfall. This naturally pest-free environment fosters healthy, thriving crops.
According to the experts at CREA (Council for Agricultural Research and Agricultural Economics Analysis), Desert Durum is “one of the best durum wheats in the world, due to its high protein content, strong gluten, and rich semolina color.”
- Cultivation method: Conventional agriculture
- Milling type: Traditional
- Flour type: Traditional
- Characteristics: Bold flavor, firm texture, warm yellow color
Il segreto del grano in purezza
La cura nella scelta dei grani, unita alle tecniche artigianali di trafila al bronzo e lenta essiccazione, conferisce alla pasta del Pastificio Cocco un carattere distintivo: ogni formato racchiude l’essenza del suo territorio d’origine, sia esso l’estremo clima desertico o le colline soleggiate del Sud Italia.
Questa attenzione al dettaglio ci permette di offrire una pasta che racconta storie di terre diverse, coltivatori appassionati e saperi antichi.
