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.
