Cav. Giuseppe Cocco Sfoglia Grezza Spaghetti

The old "Mastri Pastai" maintained that four ingredients are needed to make good pasta: mountain wheat, spring water, clean air for pasta drying and the processing technique.
The excellent organoleptic characteristics of the river Verde water, coming from natural springs, and the dry and venti-lated climate, which assures the perfect pasta drying, are the two ingredients that nature has given to Fara San Martino; hence the special features of pasta produced here.
The old and precious machines are carefully controlled and followed by Cavalier Giuseppe Cocco. His unique experience accompanies all production phases, thus assuring that the protein and nutritional pasta features and its taste remain unspoiled.

The Sfoglia Grezza pasta is produced following the ancient original recipe which provides the use of raw semolina, which in the last century was achieved slowly grinding the wheat in a small mill with millstones near the headwaters of the Verde River in Fara San Martino. The raw semolina, a bit dark, unrefined, contains the best part of the bran; the pasta obtained by Cav. Giuseppe Cocco is of excellent quality, it  never becomes overcook, retaining the right amount of water so that it bind perfectly to any seasoning.
The Sfoglia Grezza pasta is rough at the palate, with a rich and intense flavour, unmistakable, just like the pasta of a long time ago.