Pasta Cozzolino

La Struncatura

Grain research, stone milling and artisanal production Struncatura by Pasta Cozzolino is the result of a carefully controlled production process based on grain research, artisanal know-how and Calabrian tradition. Every step of the process is carried out directly by us. Our work begins with the research and selection of grains, chosen for their nutritional value and aromatic profile. The grains are then stone-milled, a slow and gentle process that helps preserve: • natural fibers • wheat germ • original aromas and nutrients. The resulting flours are brought back to our artisanal laboratory, where we prepare the exclusive Pasta Cozzolino blend. Pasta Cozzolino Struncatura is: • whole grain and rustic • naturally dark in color • with a rough surface, ideal for holding sauces. It is a pasta with a strong identity, designed to enhance simple recipes and high-quality ingredients. What makes Pasta Cozzolino Struncatura truly distinctive is its shape. • A staggered tagliatella, • with three different widths in the same package. This choice is intentional: • it creates varied texture and bite • enhances sauce adhesion • highlights the handmade character of the pasta. Each package visually expresses its artisanal origin and uniqueness. In our workshop, we knead, extrude, and produce Struncatura using traditional methods. We do not seek industrial uniformity, but identity, substance, and territory. Struncatura Pasta Cozzolino represents: • enhancement of wheat • conscious processing • respect for Calabrian tradition. A product designed for those seeking real, non-standardized quality.