{"title":"Artisan Pasta from Abruzzo · Cocco Pasta Factory","description":"\u003cp\u003ePasta Cocco has been a staple at Belfiore's shop for decades. Nicola sells it because he knows it, uses it, and respects it: Pastificio Giuseppe Cocco in Fara San Martino is one of Abruzzo's most reputable artisan pasta factories, with a tradition dating back to 1927 and bronze die extrusion that makes all the difference in cooking.\u003c\/p\u003e\u003cp\u003eBronze-drawn durum wheat semolina pasta has a rough surface that holds sauce better than any industrial pasta. It holds up when cooked, doesn't overcook, and remains firm. It's the kind of pasta you used to buy from the baker or a trusted shop, not from the supermarket.\u003c\/p\u003e\u003cp\u003eTacconi, spaghetti, rigatoni, dried fresh pasta: each shape has its purpose. Pair it with our ventricina for an authentic Abruzzo ragù, or with Belfiore preserves for a complete local first course. Good pasta is evident even in the cooking water.\u003c\/p\u003e","products":[{"product_id":"pasta-cocco-tacconi","title":"Tacconi Giuseppe Cocco 500g - Artisan pasta","description":"\u003cp data-start=\"311\" data-end=\"626\"\u003eIn Fara San Martino, in the heart of Abruzzo, pasta is a tradition handed down for generations.\u003cbr data-start=\"412\" data-end=\"415\"\u003eThe Tacconi from Pastificio Artigiano Cav. Giuseppe Cocco are made using methods that still preserve simple and recognizable techniques: durum wheat semolina, spring water, and rough bronze drawing.\u003c\/p\u003e\n\u003cp data-start=\"628\" data-end=\"915\"\u003eThe porous surface and large shape allow the pasta to hold the sauce well, maintaining consistency and character even after cooking.\u003cbr data-start=\"781\" data-end=\"784\"\u003eLow-temperature drying preserves the structure of the semolina and results in a pasta with a full, direct, and authentic flavor.\u003c\/p\u003e\n\u003cp data-start=\"917\" data-end=\"1034\"\u003eIt is one of those shapes that immediately evoke traditional Abruzzese cuisine, made of rich sauces and distinct flavors.\u003c\/p\u003e\n\u003chr data-start=\"1036\" data-end=\"1039\"\u003e\n\u003ch3 data-section-id=\"1yooj5y\" data-start=\"1041\" data-end=\"1066\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1045\" data-end=\"1066\"\u003eWhy choose them\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1067\" data-end=\"1237\"\u003e- Rough bronze drawing\u003cbr data-start=\"1098\" data-end=\"1101\"\u003e- Durum wheat semolina\u003cbr data-start=\"1124\" data-end=\"1127\"\u003e- Water from the Fara San Martino spring\u003cbr data-start=\"1170\" data-end=\"1173\"\u003e- Artisanal production\u003cbr data-start=\"1202\" data-end=\"1205\"\u003e- 🇮🇹 Pasta produced in Abruzzo\u003c\/p\u003e\n\u003chr data-start=\"1239\" data-end=\"1242\"\u003e\n\u003ch3 data-section-id=\"1byuh4a\" data-start=\"1244\" data-end=\"1263\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1248\" data-end=\"1263\"\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1264\" data-end=\"1293\"\u003eDurum wheat semolina and water.\u003c\/p\u003e\n\u003cp data-start=\"1295\" data-end=\"1339\"\u003eMay contain traces of eggs, soy, and mustard.\u003c\/p\u003e\n\u003chr data-start=\"1341\" data-end=\"1344\"\u003e\n\u003ch3 data-section-id=\"1h21cke\" data-start=\"1346\" data-end=\"1390\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1350\" data-end=\"1390\"\u003eAverage nutritional values (per 100 g)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1391\" data-end=\"1551\"\u003eEnergy: 1507 kJ \/ 360 kcal\u003cbr data-start=\"1418\" data-end=\"1421\"\u003eFats: 1.5 g\u003cbr data-start=\"1434\" data-end=\"1437\"\u003eof which saturates: 0.3 g\u003cbr data-start=\"1457\" data-end=\"1460\"\u003eCarbohydrates: 70.2 g\u003cbr data-start=\"1479\" data-end=\"1482\"\u003eof which sugars: 3.4 g\u003cbr data-start=\"1504\" data-end=\"1507\"\u003eFibre: 3 g\u003cbr data-start=\"1517\" data-end=\"1520\"\u003eProteins: 13 g\u003cbr data-start=\"1534\" data-end=\"1537\"\u003eSalt: 0.01 g\u003c\/p\u003e\n\u003chr data-start=\"1553\" data-end=\"1556\"\u003e\n\u003ch3 data-section-id=\"1fm33ql\" data-start=\"1558\" data-end=\"1583\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1562\" data-end=\"1583\"\u003eProduct details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1584\" data-end=\"1817\"\u003e\u003cstrong data-start=\"1584\" data-end=\"1596\"\u003eShape:\u003c\/strong\u003e Tacconi\u003cbr data-start=\"1604\" data-end=\"1607\"\u003e\u003cstrong data-start=\"1607\" data-end=\"1616\"\u003eWeight:\u003c\/strong\u003e 500 g\u003cbr data-start=\"1622\" data-end=\"1625\"\u003e\u003cstrong data-start=\"1625\" data-end=\"1646\"\u003eCooking time:\u003c\/strong\u003e 13 minutes\u003cbr data-start=\"1656\" data-end=\"1659\"\u003e\u003cstrong data-start=\"1659\" data-end=\"1674\"\u003eProducer:\u003c\/strong\u003e Pastificio Artigiano Cav. Giuseppe Cocco\u003cbr data-start=\"1715\" data-end=\"1718\"\u003e\u003cstrong data-start=\"1718\" data-end=\"1730\"\u003eOrigin:\u003c\/strong\u003e Fara San Martino, Abruzzo\u003cbr data-start=\"1756\" data-end=\"1759\"\u003e\u003cstrong data-start=\"1759\" data-end=\"1777\"\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place\u003c\/p\u003e\n\u003chr data-start=\"1819\" data-end=\"1822\"\u003e\n\u003ch3 data-section-id=\"1tchz3l\" data-start=\"1824\" data-end=\"1866\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1828\" data-end=\"1866\"\u003eA tip from Fratelli Belfiore\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1867\" data-end=\"2186\"\u003e\u0026lt;\u003cem\u003e This shape pairs well with richer, more traditional sauces. The rough surface perfectly holds the sauce and enhances strong-flavored preparations. Among our recommended pairings is ventricina ragù, a typical Abruzzese recipe that brings out the rustic character of the pasta without overpowering it\u003c\/em\u003e.\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64661000094045,"sku":"#COCCO1001","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/tacconi_pasta_giuseppe_cocco.jpg?v=1779361177"},{"product_id":"fusilloni-pasta-cocco","title":"Fusilloni Giuseppe Cocco 500g - Artisan pasta","description":"\u003cp data-start=\"207\" data-end=\"479\"\u003eCav. Giuseppe Cocco Fusilloni embody one of the most authentic traditions of Abruzzese pasta. They are made in Fara San Martino, at the foot of the Majella mountains, where pure spring water and mountain air have accompanied the production of artisanal pasta for generations.\u003c\/p\u003e\n\u003cp data-start=\"481\" data-end=\"782\"\u003eThe rough bronze die and slow drying at low temperatures give the fusilloni a porous and consistent surface, perfect for rich sauces and intense flavors. The large format traps the sauce in every spiral and delivers a full, rustic, and satisfying texture.\u003c\/p\u003e\n\u003cp data-start=\"784\" data-end=\"1038\"\u003eThis pasta evokes the aroma of Sunday cooking, slow-cooked ragùs, and shared tables. This is precisely why it pairs perfectly with Abruzzese ventricina ragù, creating a bold and authentic encounter between two regional excellences.\u003c\/p\u003e\n\u003cp data-start=\"1040\" data-end=\"1198\"\u003eProduced by Pastificio Artigiano Cav. Giuseppe Cocco, one of the most historic names in Italian pasta, a symbol of quality and traditional Abruzzese craftsmanship.\u003c\/p\u003e\n\u003ch2 data-section-id=\"yr0aoa\" data-start=\"1200\" data-end=\"1218\"\u003eCharacteristics\u003c\/h2\u003e\n\u003cp data-start=\"1220\" data-end=\"1446\"\u003eGiant fusilloni shape\u003cbr data-start=\"1245\" data-end=\"1248\"\u003eRough bronze die\u003cbr data-start=\"1276\" data-end=\"1279\"\u003eSlow drying at low temperature\u003cbr data-start=\"1317\" data-end=\"1320\"\u003eArtisanal Abruzzese pasta\u003cbr data-start=\"1347\" data-end=\"1350\"\u003eProduced in Fara San Martino\u003cbr data-start=\"1377\" data-end=\"1380\"\u003eExcellent with rich ragùs and traditional sauces\u003cbr data-start=\"1424\" data-end=\"1427\"\u003e500 g package\u003c\/p\u003e\n\u003ch2 data-section-id=\"13off3d\" data-start=\"1448\" data-end=\"1462\"\u003eIngredients\u003c\/h2\u003e\n\u003cp data-start=\"1463\" data-end=\"1491\"\u003eDurum wheat semolina, water.\u003c\/p\u003e\n\u003cp data-start=\"1493\" data-end=\"1537\"\u003eMay contain traces of eggs, soy, and mustard.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1ydm929\" data-start=\"1539\" data-end=\"1558\"\u003eCooking time\u003c\/h2\u003e\n\u003cp data-start=\"1559\" data-end=\"1568\"\u003e10 minutes\u003c\/p\u003e\n\u003ch2 data-section-id=\"7zmweb\" data-start=\"1570\" data-end=\"1586\"\u003eStorage\u003c\/h2\u003e\n\u003cp data-start=\"1587\" data-end=\"1625\"\u003eStore in a cool, dry place.\u003c\/p\u003e\n\u003ch2 data-section-id=\"hn7l2k\" data-start=\"1627\" data-end=\"1648\"\u003eBelfiore's Tip\u003c\/h2\u003e\n\u003cp data-start=\"1650\" data-end=\"1949\"\u003e\u0026lt;\u003cem\u003e Giuseppe Cocco fusilloni find their perfect balance with rich and intense sauces. The rough surface magnificently holds the ventricina ragù, enhancing every spicy nuance of the Abruzzese cured meat and transforming a simple pasta dish into an experience full of character.\u003c\/em\u003e\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64673188381021,"sku":"#COCCO1002","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/pasta_fusilloni_cocco.jpg?v=1779457318"},{"product_id":"spaccatelle-pasta-cocco","title":"Spaccatelle Giuseppe Cocco 500g - Artisan pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn Fara San Martino, in the Verde Valley at the foot of the Majella mountain, making pasta is an ancient tradition. The water that flows from the mountain is pure, the air is good, and the Pastificio Cav. Giuseppe Cocco still uses old machines for rough pasta — the bronze die that gives the surface that roughness which holds the sauce like no industrial pasta can.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpaccatelle are a rustic, short format, rolled on themselves, with a texture that holds up to cooking and a porous core that absorbs every sauce. With eight minutes of cooking, they are al dente. With diced ventricina from Vastese in the ragù, they become the quintessential first course of Vastese.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy choose it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRough bronze die — the surface holds the sauce in a way smooth pasta cannot\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eSpring water from Fara San Martino, semolina from the best durum wheat in the world and Italy\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLow-temperature drying — preserves aroma and texture\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eArtisan pasta factory registered with the Chieti Province Artisan Register no. 31794\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRustic Spaccatelle format — cooks al dente in 8 minutes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🇮🇹 Produced in Fara San Martino, Abruzzo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ewith diced ventricina del Vastese ragù — it's the most Abruzzese pairing there is\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ewith fresh tomato sauce, garlic, and hot chili pepper\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ewith crumbled dry sausage and sautéed broccoli\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eplain with garlic, olive oil, and grated aged pecorino cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDurum wheat semolina, water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMay contain traces of eggs, soy, and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eType: Durum wheat semolina pasta\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigin: Abruzzo — Fara San Martino (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Pastificio Artigiano Cav. Giuseppe Cocco\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eSelected by: Fratelli Belfiore, Vasto (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWeight: 500 g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e\u003cstrong\u003eCooking time: 8 minutes al dente \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eDie: rough bronze\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in a cool, dry place, away from heat sources and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA tip from Fratelli Belfiore\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u0026lt;\u003cem\u003e With ventricina del Vastese ragù, it's a first course that needs nothing else — a few pieces of ventricina, tomato, a drizzle of raw olive oil, and grated aged pecorino on top. It's the most straightforward way to combine two of the most important products we have on the shelf\u003c\/em\u003e.\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64680213938525,"sku":"#COCCO1003","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/pasta_spaccatelle_Cocco.jpg?v=1779453463"},{"product_id":"pasta-chitarra-giuseppe-cocco-artigianale","title":"Giuseppe Cocco Guitar Spaghetti 500g - Artisan Pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePasta alla chitarra is Abruzzo's most iconic pasta shape. It is made by cutting a sheet of pasta on a frame of steel wires, called a \u003cem\u003e\u003cstrong\u003echitarra\u003c\/strong\u003e\u003c\/em\u003e (guitar), which gives it its square cross-section and porous surface, capable of holding any sauce.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGiuseppe Cocco's pasta is produced in Fara San Martino using spring water, extra semolina from the best durum wheat in the world and Italy, rough bronze dies, and low-temperature drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSeven minutes of cooking, and you'll understand why some pasta factories still exist.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy choose it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRough bronze die-cut. The surface holds the sauce like no smooth pasta can.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSpring water from Fara San Martino, extra semolina from the best durum wheat in the world and Italy.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLow-temperature drying that preserves aroma and consistency.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHomemade Chitarra shape, \u003cstrong\u003e7 minutes cooking al dente\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eArtisanal pasta factory registered with the Guild of Artisans of the Province of Chieti no. 31794.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🇮🇹 Produced in Fara San Martino, Abruzzo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith ragù alla teramana (lamb, pork and beef, slow-cooked, tomato) it becomes the quintessential Abruzzese Sunday dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith Ventricina del Vastese cut into chunks in the sauce, it's the first dish you'd eat every time you come home.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith garlic, oil, and chili pepper, it's already complete as is.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith \"pallottine\" (small meat and sauce meatballs) it's the most classic and delicious version of Chitarra alla teramana.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDurum wheat semolina, water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMay contain traces of soy and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eType: Durum wheat semolina pasta — Chitarra shape\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigin: Abruzzo, Fara San Martino (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Artisanal Pasta Factory Cav. Giuseppe Cocco\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWeight: 500 g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eCooking time: 7 minutes al dente\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eDie: rough bronze\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in a cool, dry place, away from heat sources and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA tip from the Belfiore Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u0026lt; With Ventricina del Vastese ragù, it's the first course you don't have to explain to anyone, you just put it on the table. If you want to use chitarra as they do in Abruzzo, cook it with \"pallottine\" and you'll have the Teramana recipe.\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64756816937309,"sku":"#COCCO1004","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/Pacco_pasta_chitarra_-_G._Cocco.jpg?v=1779362363"},{"product_id":"fusilli-al-farro-giuseppe-cocco-500g-pasta-artigianale","title":"Spelt Fusilli - Giuseppe Cocco 500g - Artisan Pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpelt is one of the oldest cereals in existence; \u003cem\u003eTriticum Dicoccum\u003c\/em\u003e, the variety used here, was already cultivated in ancient Egypt and Roman Italy. Giuseppe Cocco sources organic spelt, grown in the mountains of Abruzzo, and grinds it with an ancient stone mill. Exactly as it was done in the past, before industrial grinding machines arrived. The result is a wholemeal flour that retains all the aroma and properties of the whole grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHe then processes it with the old machines of the Fara San Martino pasta factory, bronze dies, and low-temperature static drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSix minutes of cooking\u003c\/strong\u003e and you have something on your plate that tastes like real wheat.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy choose it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOrganic wholemeal spelt stone-ground — no industrial refining\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eICEA certified organic\u003c\/strong\u003e — Italian organic farming\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRough bronze dies and low-temperature static drying\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eMore fibre, more protein, and a lower glycemic index compared to refined soft wheat pasta\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSpelt is naturally rich in magnesium, iron, and B vitamins\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDigestible and satisfying, also ideal for those who want to eat well without giving up pasta\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🇮🇹 Spelt cultivated and milled in Italy — Pastificio Cocco, Fara San Martino (CH)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to use it and what to pair it with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpelt pasta has a slightly nutty and earthy flavour that holds up very well to rich sauces. With a rocket, walnut, and aged pecorino pesto, it's already a complete and quick first course. With sautéed mushrooms and a drizzle of raw olive oil, it enhances its rustic character. With crumbled dried sausage, garlic, and rosemary, it's a winter dish to make often. With fresh tomato, basil, and a grating of pecorino, it's summery and light. Its porous texture retains sauces better than smooth pasta, which is why it also works well with simple condiments.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOrganic wholemeal spelt (Triticum Dicoccum) stone-ground, water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCountry of spelt cultivation: Italy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCountry of milling: Italy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eICEA certified organic\u003c\/strong\u003e — IT BIO 006 Italian Agriculture.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eType: Organic wholemeal spelt pasta — Fusilli shape\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigin: Abruzzo — Fara San Martino (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Pastificio Artigiano Cav. Giuseppe Cocco \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWeight: 500 g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eCooking time: 6 minutes al dente\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eMilling: stone-ground\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eCertification: ICEA organic\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in a cool, dry place, away from heat sources and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA tip from the Belfiore Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u0026lt; \u003cem\u003eTry it with fresh rocket pesto, walnuts, and grated aged pecorino; it's ready in ten minutes and you won't believe how good it is. If you want something more substantial, crumble in spicy dried sausage sautéed in a pan with garlic and rosemary: spelt and chili pepper go perfectly together.\u0026gt;\u003c\/em\u003e\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64757588001117,"sku":"#COCCO2001","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/fusillo_farro_g._cocco_500gr.jpg?v=1779364525"},{"product_id":"mezzi-rigatoni-giuseppe-cocco-artigianale","title":"Mezzi Rigatoni Giuseppe Cocco 500g - Artisan Pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRigatoni are one of the most serious pasta shapes around. Short, ridged, with a central cavity that collects the sauce and external ridges that hold it on every inch of its surface. In its \"mezzi\" (half) version — shorter and more manageable — it's even more versatile: it cooks well, doesn't break, and ends up on the spoon with the condiment exactly as it should.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGiuseppe Cocco's rigatoni are produced in Fara San Martino with spring water, extra durum wheat semolina from the best grains in the world and Italy, rough bronze dies, and low-temperature drying. \u003cstrong\u003eTwelve minutes of cooking time\u003c\/strong\u003e, one more than shorter shapes — because the thickness is just right and shouldn't be rushed.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy choose them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRough bronze die — the ridges hold the sauce\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSpring water from Fara San Martino, extra semolina from the best durum wheat in the world and Italy\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLow-temperature drying — preserves aroma and texture\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eMezzi Rigatoni shape: 12 minutes cooking time al dente\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eArtisan pasta factory registered in the Chieti Province Artisan Register no. 31794\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🇮🇹 Produced in Fara San Martino, Abruzzo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to use them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith a ragù of crumbled dry sausage, tomato, and pecorino, it's a first course that leaves nothing on the plate. With diced ventricina in the sauce, they become the ideal shape for collecting every drop of condiment. With sautéed mushrooms and a drizzle of raw oil, they are more elegant than they seem. With a chickpea and rosemary cream, in a more rustic version, they hold their texture without yielding. The short shape also makes them perfect for baking, with béchamel and ragù, for a baked pasta that's worth the trip.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDurum wheat semolina, water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMay contain traces of eggs, soy and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eType: Durum wheat semolina pasta — Mezzi Rigatoni shape\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigin: Abruzzo — Fara San Martino (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Pastificio Artigiano Cav. Giuseppe Cocco\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWeight: 500 g Cooking time: 12 minutes al dente\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eDie: rough bronze\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in a cool, dry place, away from heat sources and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA tip from Fratelli Belfiore\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u0026lt; \u003cem\u003eWith crumbled spicy dry sausage in a pan, a ladle of cooking water, and grated aged pecorino on top, it's ready in fifteen minutes. If you have more time, bake them with ventricina ragù and mozzarella: the short shape holds up better in the oven than any other.\u003c\/em\u003e\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64758282617181,"sku":"#COCCO1005","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/mezzi_rigatoni_pasta_cocco.jpg?v=1779369441"},{"product_id":"capellini-giuseppe-cocco-artigianale-abruzzo","title":"Capellini Giuseppe Cocco 500g - Artisan pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCapellini are the thinnest pasta format available, and therefore also the most difficult to cook well. Pasta that is too fragile breaks in the pot, overcooked it sticks together, too smooth it slides off the sauce without picking up anything.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGiuseppe Cocco's hold up because they are made from an extraordinary raw material: Italian semolina from \u003cem\u003eExtra Durum\u003c\/em\u003e wheat grown in the Arizona desert, with low irrigation water, continuous sunshine by day and dry air by night. It is the hardest and purest wheat in the world, they say, and its cooking resistance confirms this.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpring water from Fara San Martino, rough bronze die, static low-temperature drying. Five minutes and they're ready. Very little time for pasta that knows how to stand on its own.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy choose them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Italian semolina from Extra Durum Arizona Desert wheat — the hardest wheat available on the market\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSpring water from Fara San Martino, rough bronze die\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eStatic low-temperature drying — preserves structure and aroma\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVery fast cooking: 5 minutes al dente\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDelicate yet resistant format thanks to the quality of the semolina\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🇮🇹 Produced in Fara San Martino, Abruzzo — Artisan Pasta Factory n. 31794 Chieti Register of Artisans\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to use them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey are the ideal format for light and quick sauces that don't weigh down the strand. With extra virgin olive oil, garlic, and an anchovy melted in a pan, they are ready in less than ten minutes. With fresh tomato, basil, and a sprinkle of pecorino, they are summery and immediate. With a light vegetable broth, they become a delicate soup. With finely chopped red garlic sprouts from Sulmona and a drizzle of raw oil, they are an unusual and surprising first course.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey are not the format for long ragù (for that there are chitarra and mezzi rigatoni) but for fresh and quick sauces, they are unrivaled.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDurum wheat semolina, water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMay contain traces of soy and mustard. Country of wheat cultivation: Arizona. Country of milling: Italy.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eType: Durum wheat semolina pasta\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigin: Abruzzo — Fara San Martino (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Pastificio Artigiano Cav. Giuseppe Cocco\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eSemolina: 100% Extra Durum Arizona Desert\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWeight: 500 g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eCooking time: \u003cstrong\u003e5 minutes \u003c\/strong\u003eal dente\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eDie: rough bronze\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in a cool, dry place, away from heat sources and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA tip from the Belfiore Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u0026lt;Five minutes of cooking, extra virgin olive oil, garlic and finely chopped red garlic sprouts from Sulmona on top, or alternatively, dried pepper from Altino. It's one of those dishes that seem simple but are difficult to improve.\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64763668824413,"sku":"#COCCO1006","price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/Pasta_capellini_Giuseppe_Cocco.jpg?v=1779432484"},{"product_id":"lumaconi-giuseppe-pasta-cocco","title":"Lumaconi Giuseppe Cocco 500g - Artisan pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eI lumaconi sono il formato più scenografico che esiste. Grandi, a conchiglia, con la superficie rigata che trattiene ogni condimento e la cavità interna che è praticamente fatta per essere riempita. Non si usano tutti i giorni — si usano quando si vuole fare qualcosa di importante, quando si porta la pasta in tavola e vuoi che si veda. Sono il formato da domenica, da cena con gli amici, da occasione che vale la pena ricordare.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eQuelli di Giuseppe Cocco vengono prodotti a Fara San Martino con semola extra dei migliori grani duri del mondo e d'Italia, trafila di bronzo e asciugatura a bassa temperatura. Dodici minuti di cottura, poi si farciscono o si condiscono e si fanno gratinare. La pasta tiene la cottura in forno senza cedere — è lo spessore giusto, quello che la trafila artigianale garantisce e quello industriale non riesce a replicare.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePerché sceglierli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFormato grande da ripieno — la cavità interna raccoglie qualsiasi farcitura\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSemola extra dei migliori grani duri del mondo e d'Italia, trafila ruvida di bronzo\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAsciugatura a bassa temperatura — preserva spessore e consistenza anche in forno\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTengono la cottura al forno senza scuocere\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePastificio artigianale iscritto all'Albo Artigiani della Provincia di Chieti n. 31794\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🇮🇹 Prodotti a Fara San Martino, Abruzzo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCome usarli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFarciti con ricotta e spinaci, coperti di besciamella e gratinati al forno sono il primo piatto che non si dimentica. Con un ragù di salsiccia secca sbriciolata e mozzarella sopra diventano una pasta al forno rustica e sostanziosa. Con ricotta, ventricina a cubetti piccoli e pomodoro fresco sono una versione più abruzzese dello stesso concetto. Per chi vuole qualcosa di più delicato, si farciscono con ricotta, pecorino stagionato grattugiato e erbe aromatiche — niente forno, solo un sugo di pomodoro fresco sopra e sono pronti.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSemola di grano duro, acqua.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePuò contenere tracce di uova, soia e senape. Paese di coltivazione del grano: Arizona e Italia. Paese di molitura: Italia.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDettagli prodotto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eTipologia: Pasta di semola di grano duro — formato Lumaconi\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigine: Abruzzo — Fara San Martino (CH) \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProduttore: Pastificio Artigiano Cav. Giuseppe Cocco\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003ePeso: 250 g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eTempo di cottura: 12 minuti al dente\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eTrafila: ruvida di bronzo\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eConservazione\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eConservare in luogo fresco e asciutto, lontano da fonti di calore e luce diretta.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eUn consiglio dei Fratelli Belfiore\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e\u0026lt; Farciscili con ricotta fresca, qualche cubetto di ventricina del Vastese e un cucchiaio di pomodoro. Chiudi con besciamella e pecorino stagionato grattugiato sopra, venti minuti in forno a 180 gradi. È il modo più abruzzese di usare il formato più scenografico che abbiamo sullo scaffale.\u0026gt;\u003c\/em\u003e\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64766290624861,"sku":"#COCCO1007","price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/Confezione_Lumaconi_artigianali_Cav._Giuseppe_Cocco_Fara_San_Martino_Abruzzo_semola_extra_dei_migliori_grani_duri_selezionati_dalla_bottega_Fratelli_Belfiore_di_Vasto.jpg?v=1780652575"}],"url":"https:\/\/www.fratellibelfiore.it\/en\/collections\/pasta-dabruzzo.oembed","provider":"Fratelli Belfiore","version":"1.0","type":"link"}