ABRUZZO

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  • G.COCCO SPAGHETTI

    GIUSEPPE COCCO 22 – SPAGHETTI 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO RIGATONI

    GIUSEPPE COCCO 34 – RIGATONI 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PENNE RIGATE

    GIUSEPPE COCCO 36 – PENNE RIGATE 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PACCHERI

    GIUSEPPE COCCO 93 – PACCHERI 20/250G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ORECCHIETTE

    GIUSEPPE COCCO 50 – ORECCHIETTE 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI GIGANTI

    GIUSEPPE COCCO 85 – FUSILLI GIGANTI 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI BUCATI

    GIUSEPPE COCCO – FUSILLI BUCATI 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FARFALLONI

    GIUSEPPE COCCO 47- FARFALLONI 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BUCATINI

    GIUSEPPE COCCO 43 – BUCATINI 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANGEL HAIR

    GIUSEPPE COCCO 20 – ANGEL HAIR 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FARFALLE

    GIUSEPPE COCCO 31 – FARFALLE 12/500G

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.

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Featured Items That Customer’s Love

  • MAINA WHITE PANETTONE 1KG 16/1000G

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    From 100g to 1000g, we've got your panettone covered. Share it at a party or keep it for yourself, we won't tell.
    • Fresh Italian Milk
    • Only egg yolks
    • Real vanilla from vanilla pods
    • 10 hour upside down cooling
    • Certified Non-GMO
    • All natural ingredients
    • 100% sourdough mother yeast that is over 50 years old!

  • MAINA WHITE GRAN PANETTONE 16/750G

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    Soft, delicate and classical Panettone. Moist, rich in perfumed candied fruits and sweet sultanas, owes its excellence to the natural leavening of the dough for over two days with pure Mother Yeast and to its slow cooling.
  • MAINA LINEA RASO GRAN NOCCIOLATO

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    Maina is regarded as the world’s finest Panettone.
    • Fresh Italian Milk
    • Only egg yolks
    • Real vanilla from vanilla pods
    • 10 hour upside down cooling
    • Certified Non-GMO
    • All natural ingredients
    • 100% sourdough mother yeast that is over 50 years old!
  • MAINA RED FOIL PANETTONE

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    Maina's wrapped gifts are based on the tradition of the finest confectioneries. I Grandi Classici are wrapped in festive and elegant Christmas paper: a gift that will immediately take pride of place under any tree. Maina is regarded as the world’s finest Panettone.
    • Fresh Italian Milk
    • Only egg yolks
    • Real vanilla from vanilla pods
    • 10 hour upside down cooling
    • Certified Non-GMO
    • All natural ingredients
    • 100% sourdough mother yeast that is over 50 years old!