It was the year 1916 when Domenico Cocco, at the age of 14, started working in a pasta factory. The job became a passion. The young man quickly learned the art of pasta making and devoted his whole life to this fascinating activity of which he knew all the secrets, handed down to his son Giuseppe. The organoleptic properties of the Verde river's water and the dry and windy weather, wich allows the pasta to dry perfectly, are the two basic ingredients which make Fara San Martino pasta unique. In 1944, Giuseppe Cocco started working with his father. They were faced with the difficult task of searching for the equipment used to make pasta among the ruins of Fara San Martino that had been bombed during the war. Today the Pastificio Artigiano Cav. Giuseppe Cocco produces Pasta in Fara San Martino by using the same machinery and recipes of the past, and it is as good as it was in the old days.