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Pappardelle all'uovo #16 - 250g

Giuseppe Cocco
__ S$8.00 __

Pasta Cocco is arguably the best pasta in Italy. Using the best grain, sping water, traditional bronze mould and a very slow (60 hours) low-temperature drying process, it is the "gourmets" favorite all over the world.

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.