Giuseppe Cocco Orecchiette

This artisan pasta from Abruzzo embodies true Italian craft: made using only high-quality durum wheat semolina and the region’s spring water, it’s shaped into the classic “little ear” (orecchietta) form, then extruded through bronze dies for a rough texture that grips sauce beautifully.

Ideal for hearty ragùs, vegetable-based sauces (think broccoli rabe), or simply with olive oil and Parmesan, this pasta offers both tradition and versatility on your plate.