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.
Made in Italy, the Garofalo Foodservice line of gourmet dried pastas uses high-quality flour and has a variety of gourmet cuts available to fit the needs of every customer.
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