{"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","url":"https:\/\/www.fratellibelfiore.it\/en\/products\/capellini-giuseppe-cocco-artigianale-abruzzo","provider":"Fratelli Belfiore","version":"1.0","type":"link"}