Cav. Giuseppe Cocco Cavatappi

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€2.50

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Making pasta is an ancient tradition in Fara San Martino, because of the favourable climate, the pure air and the good water. This pasta is not like the modern one because it's done carefully with the ancient recipe of Fara San Martino, using the best flour and water source, the rough bronze cutting die, with the drying at natural temperature and a little production -really like they used to do in the past, by hand.

Details

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 ventilated 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 "Mastro Pastaio" pours the durum wheat semolina into the kneader and slowly adds the crystal clear spring water, thus obtaining a homogenous and thick mix.
These fully manual and traditional methods require more time and space; hence the small production quantity. However the traditional pasta taste and flavour are guaranteed.