Spaccatelle Giuseppe Cocco 500g - Artisan pasta

In 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.

Spaccatelle 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.

Why choose it

• Rough bronze die — the surface holds the sauce in a way smooth pasta cannot
• Spring water from Fara San Martino, semolina from the best durum wheat in the world and Italy
• Low-temperature drying — preserves aroma and texture
• Artisan pasta factory registered with the Chieti Province Artisan Register no. 31794
• Rustic Spaccatelle format — cooks al dente in 8 minutes
• 🇮🇹 Produced in Fara San Martino, Abruzzo

How to use it

• with diced ventricina del Vastese ragù — it's the most Abruzzese pairing there is
• with fresh tomato sauce, garlic, and hot chili pepper
• with crumbled dry sausage and sautéed broccoli
• plain with garlic, olive oil, and grated aged pecorino cheese

Ingredients

Durum wheat semolina, water.

May contain traces of eggs, soy, and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.

Product details

Type: Durum wheat semolina pasta

Origin: Abruzzo — Fara San Martino (CH)

Producer: Pastificio Artigiano Cav. Giuseppe Cocco

Selected by: Fratelli Belfiore, Vasto (CH)

Weight: 500 g

Cooking time: 8 minutes al dente

Die: rough bronze

Storage

Store in a cool, dry place, away from heat sources and direct light.

A tip from Fratelli Belfiore

< 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.>