The Artisan Pasta Maker
A Family Tradition
The Legacy of Mastro Domenico
It was 1916 when Domenico Cocco began working in a pasta factory at the age of just 14. Over time, what began as a job became a true passion. He quickly learned the techniques and subtle details of the craft from the elder “Master” pasta makers and was soon known himself as “Mastro Domenico.”
He dedicated his life to this fascinating trade, guarding all its secrets, which he would later pass on to his son Giuseppe—just as the elders had once done for him.
The Challenge of Mastro Peppe
In 1944, Giuseppe Cocco inherited his father’s legacy during a time of great hardship. Alongside his father, he worked to recover pieces of old pasta-making machinery from the rubble left by the war that had devastated Fara San Martino. Those machines were rebuilt and brought back to life. Over the years, Giuseppe’s experience grew, and he too earned the title “Mastro Peppe.” His unwavering dedication to the craft was eventually recognized with the honor of Cavaliere del Lavoro (Knight of Labor).
At that point, the dream to create his own “method” was born—a way to reproduce the pasta of times gone by. He began searching for traditional, artisanal pasta machines and restored them. He carefully selected bronze dies to ensure the pasta had just the right roughness to absorb sauces. His quest continued with the choice of the finest durum wheat semolina—the kind that smells like home, capable of giving the pasta perfect texture when combined with the spring water that nature bestowed upon Fara San Martino. To finish, he decided to recreate the slow drying process once done under the sun, using static low-temperature drying chambers, giving the pasta all the time it needed—without haste.
Ancient machines, memories, and secrets passed down from father to son still allow the Cocco Family to produce, in Fara San Martino, the same pasta from times past—just as good as it was then.
A Legacy of Flavor and Passion
Today, the sons and grandsons of “Mastro Peppe” continue to preserve and refine the knowledge passed down through generations, keeping alive the gastronomic excellence of Fara San Martino.
Every handcrafted pasta shape from Pastificio Cocco tells the story of a family who, through dedication and love for tradition, has brought true Italian artisan pasta to the table—ready to become the star of endless recipes and unforgettable moments.
I segreti di Fara San Martino
La tradizione vuole che, per creare la pasta italiana perfetta, occorrano quattro elementi imprescindibili: il grano migliore, l’acqua purissima del Fiume Verde, l’aria cristallina di Fara San Martino e la lavorazione artigianale tramandata da generazioni. Mentre la semola di grano duro costituisce la base di ogni formato, è l’acqua di sorgente – limpida e ricca di minerali – a donare alla pasta una consistenza inconfondibile. L’aria asciutta e ventilata di montagna favorisce la lenta essiccazione, esaltando le proprietà nutritive della semola e garantendo una tenuta di cottura eccezionale. Infine, l’esperienza dei “Mastri” pastai, custodita dalla Famiglia Cocco, assicura a ogni singolo lotto di pasta artigianale l’inconfondibile sapore delle cose fatte con cura, rendendo Fara San Martino il luogo in cui natura e passione si incontrano per dar vita a un’autentica eccellenza gastronomica
