Pastificio Artigiano Cav. Giuseppe Cocco

Recipes

Mezzi Rigatoni with Roasted Pepper and Almond Cream

Spaghetti a Matassa with Zucchini and Mint Cream

Bucatini all’amatriciana

Sagnarelli with Tomato and Basil

Spaghetti alla Chitarra with Garlic, Oil and Chili Pepper

Tagliatelle all’uovo with Rabbit, Artichokes and Eggs

Linguine with Shrimp, Citrus, and Burrata

Fettuccia Antica with Porcini Mushrooms

Lamb Ragù Chitarra with Fried Artichoke

Fusilli Giganti with Gurnard, Cherry Tomatoes and Aged Ricotta

Stuffed Paccheri with Ricotta and Spinach on Confit Cherry Tomato Cream

Lingue di passero with Squid Ink, Squid, and Lime

Spelt Tagliatelle with Savoy Cabbage and Crumbled Ham

Gramigna with Sausage and Saffron

Farfalle Grezze with Pachino Tomatoes and Burrata

Fusillo Senatore Cappelli Bio with Bell Pepper and Squacquerone Cheese

Orecchiette with Ricotta Cream, Guanciale, and Pistachio

Farfalle Grezze with Spring Vegetables

Caserecce with Asparagus and Cherry Tomato Pesto

Vermicelli Extra alla Puttanesca

Vermicelli Extra with Mussels

Sedani Rigati with Ventricina Ragù

Vermicelli alla Carbonara

Semolina Tagliatelle Cacio e Pepe

Farfalle with Genovese Pesto

Rigatoni with Bolognese Ragù

Paccheri all’Arrabbiata

Bombolotti alla Norma

Lingue di Passero with Clams

Le altre Categorie

Traditional Recipes

Indulgent Recipes

Gourmet Recipes