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Pittsburgh, PA 15222

Giuseppe Cocco Pasta

Produced since 1916, Cavaliere Giuseppe Cocco makes his pasta in the village of Fara San Martino.
He applies his unique experience in all stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.

    giuseppe-angelhair-pasta

    Angel Hair #20: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Angel Hair. Net Wt. 500 g (17.60 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
    N. 20 - Angel Hair

    Bucatini #43 : Giuseppe

    $6.99

    Cav. Giuseppe Cocco - Bucatini. Net Wt. 500 g (17.60 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
    N. 43 - Bucatini

    Casereccia #A81: Giuseppe

    $6.99

    Cav. Giuseppe Cocco - Casereccia. 500g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. A81 - Casereccia
    giuseppe-egg-pappardelle-pasta

    Egg Pappardelle #16: Giuseppe

    $5.99

    Cav. Giuseppe Cocco - Egg Pappardelle. Net Wt. 250 g (8.8 oz)

    Product of Italy

    Ingredients: semolina, eggs, niacin, ferrous solfate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains wheat and egg ingredients.

    Enriched Egg Noodles

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. A16 - Egg Pappardelle

    Egg Tagliatelle: Giuseppe

    $5.99

    Cav. Giuseppe Cocco - Egg Tagliatelle Net Wt. 250 g (8.8 oz)
    giuseppe-farfalle-bowtie-pasta

    Farfalle #31: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Farfalle. 500g

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. 31 - Farfalle
    giuseppe-fusilli-pasta

    Fusilli #33: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Fusilli. Net Wt. 500 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. 33 - Fusilli

    Fettucine #A42: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Fettucine. Net Wt. 500 g (17.60 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained.
    N. A42 - Fettucine
    giuseppe-linguine-pasta

    Linguine #41: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Linguine. Net Wt. 500 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. 41 - Linguine

    Orecchiette #A50: Giuseppe

    $6.99

    Cav. Giuseppe Cocco - #A50 Orecchiette Net Wt. 500 g (17.60 oz)
    giuseppe-penne-rigate

    Penne Rigate #A36: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Penne Rigate. 500g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. A36 - Penne Rigate

    Pennoni #A83: Giuseppe

    $6.99

    Cav. Giuseppe Cocco - Pennoni. Net Wt. 500 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Radiatori : Giuseppe

    $6.99

    Cav. Giuseppe Cocco - Radiatori. Net Wt. 500 g (17.60 oz)
    giuseppe-rigatoni-pasta

    Rigatoni #34: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Rigatoni. Net Wt. 500 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. 34 - Rigatoni

    Rigatoni Gigante #A86: Giuseppe

    $6.99

    Cav. Giuseppe Cocco - Rigatoni Gigante. Net Wt.(17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dough is then...

    N. A86 - Rigatoni Gigante
    N. A86 - Rigatoni Gigante
    giuseppe-mezzi-rigatoni

    Rigatoni Mezzi #A29: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Mezzi Rigatoni. Net Wt. 454 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. A29 - Mezzi Rigatoni
    giuseppe-ribbon pasta-sagnarelli-pasta

    Sagnarelli #A48; Giuseppe

    $6.99

    Cav. Giuseppe Cocco - Sagnarelli. Net Wt. 500 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion.

    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be.
    The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.

    N. A48 - Sagnarelli
    giuseppe-spaghetti-noodles

    Spaghetti #22: Giuseppe

    $4.69

    Cav. Giuseppe Cocco - Spaghetti. Net Wt. 500 g (17.6 oz)

    Product of Italy

    Ingredients: durum wheat semolina, niacin, ferrous lactate (iron), thiamine mononitrate, riboflavin, folic acid.

    Contains Wheat Ingredients

    Enriched Macaroni Product

    It was 1916 when Domenico Cocco started work at a pasta factory and he was only 14 years old. Over the years, the work became a passion. The young lad learned the techniques and tricks of the art of pasta-making so quickly under the guidance of the senior master pasta-makers that he too was soon known as “Mastro Domenico”.
    He devoted his life to this fascinating trade, guarding all its secrets until he eventually passed them on to his son Giuseppe, as his seniors had done with him. In 1944, Giuseppe Cocco took up his father’s trade. He was really put to the test with the difficult task of searching through bomb-site rubble for machine parts used by former pasta-makers. The machines were reassembled and stared up again.
    With this sort of machinery, and those memories and those secrets, Cavaliere Giuseppe Cocco today produces in the village of Fara San Martino the pasta of those times gone by, just as good as it used to be . The precious ancient machines are still under the careful and scrupulous control of Cavaliere Giuseppe Cocco.
    He applies his unique experience to all the stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.
    The master pasta-maker pours the ground durum wheat into the kneading machine and very slowly adds the purest spring water until a firm, smooth dough is obtained. The dought is then...

    N. 22 - Spaghetti

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