Thursday, January 26, 2006

Artigiano Pastaio

I purchased some interesting food the other day. Tonight, I cooked some for the first time.

The food is pasta from an Italian, artisan pasta maker, that might be named Cav. Giuseppe Cocco. The name and place, perhaps typical of Italian producers is obscure to me.

  • Pastaficio Artigiano
  • Cav. Giuseppe Cocco s.n.c.
  • Zona Artigianale 15
  • 66015 Fara San Martino
  • Abruzzi, Italy.

They are № 31794 of the craftsmen register of the Chieti province.

The English language version of their website is Pasta Cocco.

The type of pasta is, Caserecci di Semola, n° 57 - Farfalloni. It is, Formato Casereccio. The variations are too subtle for me but the pasta is good if expensive.

What really intrigues me though is the packaging. It is difficult to see from the picture on their website but the bag is rivetted. Yes, they use rivets to seal the plastic and attach the paper with the fine printing.



At 7:52 p.m. , Anonymous Anonymous said...

And the man cooks too...! So how did it turn out?

At 10:48 a.m. , Blogger Canicus said...

Splendidly, it's the good stuff.

At 8:16 p.m. , Anonymous Anonymous said...

Good. So then it's well worth the price. How did you make it? I need a chef...?


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