The Verde River springs and the ancient machines still used in Fara San Martino have given Cocco pasta its unmistakable taste for almost a hundred years. The top products include egg nests and skeins, durum wheat caserecci, coarse or refined pasta sheets with saffron, richer than the former as it is made following a rural tradition that sometimes added to its unrefined flour the bran discarded by the landowners.

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