In the heart of the most authentic Abruzzo—protected by the majestic peaks of the Majella and gently caressed by the crystal-clear waters of the Green River—comes a product that embodies the very best of Italy at the table: Pasta Cocco. This is no ordinary pasta, but the result of a century-old tradition rooted in the farming culture of Fara San Martino, a small village known as the “pasta capital.”

Founded in 1916, the Cocco company has become a symbol of artisanal excellence, patience, and deep respect for raw ingredients. Its driving force is a passion passed down through generations, guided by a clear philosophy: every shape must be flawless, and every package must tell a story. Production still takes place using bronze dies, which give the pasta its famously rough texture—loved by chefs for its ability to hold sauce—and the drying process is slow and at natural temperatures, just like in the old days. This careful approach prevents gluten stress and preserves the product’s full nutritional and aromatic qualities.

Pasta Cocco does more than nourish—it educates the palate, bringing focus back to simplicity and quality. It’s a tribute to the real Italy—one that doesn’t chase trends, but remains grounded in substance.