Cuoco Fresh Pasta
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Cuoco is an Italian term of endearment for “the cook,” the one who shares pleasure through food. That's the name our founder, Mark Shreve, was given when he trained alongside chefs and pasta producers in the central Italian region of Umbria. Shreve has returned to Denver to develop pasta that is based on Italian tradition, but features local products and flavors. Cuoco Pasta allows you to be the c
01/25/2015
Back in Denver after a great visit to my undergrad alma mater, Wabash College, where I joined my former professor Rick Warner and his World History students for a pasta workshop and discussion on the history of Italian food culture.
A discussion of national identity vs regionalism never tasted as good as with our ragu and handmade pappardelle!
10/23/2014
We've saved the best for last. For the final week of summer markets, we're sharing a new item: Braised Beef + Celery Root Ravioli.
Tuscans refer to this traditional dish as antico peposo. The beef is braised for 6 hours in Montepulciano d'Abbruzzo red wine, lots of black peppercorn, and bay leaves. We modernize it with a smooth celery root puree and fold it into ravioli.
Served with our Truffle + Fall Herb Butter, this dish is worth a trip to the markets.
09/26/2014
This one's a mouthful: Golden Beet + Goat Cheese Ravioli with Pistachio/Orange/Basil compound butter. Available this weekend.
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Denver, CO
80223
