Fara San Martino, nestled at the foot of the highest peak of the Maiella and along the banks of the Green River, is a corner of Abruzzo renowned for its charm and the industrious spirit of its people. In this village, pure spring water and crisp mountain air come together with the craftsmanship of the Cocco Family to create a gastronomic excellence recognized around the world.
The Land
of Fara San Martino
In the heart of the Maiella National Park, the village of Fara San Martino has stood out for centuries thanks to a precious gift: the synergy between the spring water of the Green River and the pure, uncontaminated mountain air.
These natural elements, combined with a long-standing pasta-making tradition passed down through generations, have transformed Fara San Martino into one of the world’s pasta capitals.
Praised be You, my Lord, through Sister Water,
so useful, humble, precious, and pure.
Canticle of the Creatures, St. Francis of Assisi
The Water from the Green River Spring
The pure water of Fara San Martino is an irreplaceable ingredient in pasta production. The Green River spring, rich in minerals and free of impurities, gives the dough a unique texture and aromatic profile.
- Useful: In the early 1900s, the water was used not only as a key ingredient in the dough but also to generate electricity. Today, we add it cold to the durum wheat semolina to preserve its natural organoleptic properties.
- Humble: Though it may seem simple, water is essential to achieving a dough that is elastic and full-bodied—ready to become high-quality artisan pasta.
- Precious: Thanks to this pure water, with its extraordinary qualities, Fara San Martino has earned worldwide recognition as a center of excellence in pasta production.
- Pure: The clarity of the Green River reflects the purity of this untouched land, giving every pasta shape its authentic and natural flavor.
The Mountain Air
The fresh air of the Maiella mountains adds to the magic of the pasta from Fara San Martino. In the early 20th century, pasta was laid out on canes and left to dry outdoors, taking full advantage of the natural mountain breeze. Today, we recreate this process with the same artisanal care:
- Natural temperature drying: Using static drying chambers, the pasta dries slowly—just like in the past—preserving its nutritional properties and unmistakable flavor.
- Pure and uncontaminated air: The clean, crystalline air of Fara San Martino helps retain all the subtle taste nuances of the dough made with semolina and spring water.
The Legacy of a Unique Land
Thanks to the combination of pure spring water, mountain air, and the passion of the Cocco Family, the pasta of Fara San Martino is recognized worldwide as a symbol of Italian culinary excellence. Every step of production—from bronze die extrusion to slow drying—is carried out using traditional methods that preserve the flavors of the past, making this pasta a true masterpiece of taste.
Fara San Martino is more than a place—it is the cradle of a century-old tradition where nature and the art of pasta-making come together to deliver a truly unique sensory experience.
