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A history of pasta...the good kind
Cozzolino Pasta is made in Acri, an ancient village at the foot of the Sila Mountains in
Calabria, where a pleasant, sunny hillside village nestled in the green of pine forests and
olive trees, cradles the processes natural creation.
The synergy with the landscape dictates the timing of artisanal processing, respecting the
classic methods of pasta making, thus allowing the raw materials all the time necessary to
give life to a pasta of highest quality.
In our pasta factory we work in an artisanal way, respecting the classic methods of pasta
making,leaving the raw materials and production stages all the time necessary to give birth
to a pasta of the highest quality.
Cozzolino's philosophy is to use ancient wheat grown and processed in the Ionian belt of
Calabria by local producers, to bring to the tables of Italians the goodness of the 100%
Calabrian territory: the water, the altitude, the air and the care of tradition.
Digestibility and flavor also depend on processing.
We knead the semolina only with cold water and do it slowly, so as not to ruin its qualities or compromise its most valuable elements: gluten and carbohydrates.
The dough is then gently extruded by a
circular bronze die: this creates a porous and rough
pasta, perfect for absorbing
the sauce and amalgamating in mantecatura.
Each format has its own die that gives it shape and texture.