cav. giuseppe cocco - Farfalle N. A31 (4)- 17.6 oz. PackagesThe ancient Masters Pastai argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilated, which ..

cav. giuseppe cocco Bucatini 2-packProduced since 1916, cavaliere giuseppe cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. giuseppe cocco uses a slow drying process, as long as three days, whi..

cav. giuseppe cocco Penne 2-packProduced since 1916, cavaliere giuseppe cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. giuseppe cocco uses a slow drying process, as long as three days, which ..

Cav. Giuseppe Cocco - Orecchiette N. A50, (4)- 17.6 Oz. PackagesThe ancient "Masters Pastai" argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilated, ..

Cav. Giuseppe Cocco - Sagnarelli, 17.6 Oz.The ancient "Masters Pastai" argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilated, which allows a perfect..

Cav. Giuseppe Cocco Spaghetti 2-packProduced since 1916, Cavaliere Giuseppe Cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. Classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. Giuseppe Cocco uses a slow drying process, as long as three days, wh..

Cav. Giuseppe Cocco Linguine 2-packProduced since 1916, Cavaliere Giuseppe Cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. Classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. Giuseppe Cocco uses a slow drying process, as long as three days, whi..

Cav. Giuseppe Cocco - Angel Hair N. A20, (4)- 17.6 oz. PackagesThe ancient "Masters Pastai" argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilated, w..

cav. giuseppe cocco - Linguine N. A41 (4)- 17.6 oz. PackagesThe ancient Masters Pastai argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilated, which ..

cav. giuseppe cocco Fettuccine 2-packProduced since 1916, cavaliere giuseppe cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. giuseppe cocco uses a slow drying process, as long as three days, w..

Cav. Giuseppe Cocco - Fusilli Bucati N. A82, (4)- 17.6 Oz. PackagesThe ancient "Masters Pastai" argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilate..

Cav. Giuseppe Cocco - Pennoni N. A83, (4)- 17.6 Oz. PackagesThe ancient "Masters Pastai" argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and ventilated, whic..

Cav. Giuseppe Cocco Pasta Combo 4-Pack (Fettuccine/Radiatori/Penne/Spaghetti)Produced since 1916, Cavaliere Giuseppe Cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. Classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. Giuseppe Cocco uses a slow ..

Cav. Giuseppe Cocco - Bucatini (Perciatelli) N. A43, (4)- 17.6 oz. PackagesThe ancient "Masters Pastai" argued that the ingredients for a good pasta were four: the mountain wheat, spring water, pure air for drying and processing. The organoleptic characteristics of the river Verde, powered exclusively from natural sources, and the climate dry and v..

Cav. Giuseppe Cocco Rigatoni 2-packProduced since 1916, Cavaliere Giuseppe Cocco traditional Italian pasta is made in the village of Fara San Martino, Abruzzo. Classic bronze dies are used to shape the pasta giving it the necessary rough and porous texture that retains the sauce. Giuseppe Cocco uses a slow drying process, as long as three days, whi..