THE PROJECT

Pastificio Strampelli is located in a unique position. It is built at an altitude of over 1000 metres above sea level in Collegentilesco, a hamlet of Amatrice. An ambitious project born from the desire to enhance the richness of a territory that has so much to tell and pass on.
Uncontaminated territory, historical tradition linked to local recipes, craftsmanship and passion in processing, all those things make our pasta a true excellence with a 100% Italian heart. Slowly dried at a low temperature, rough and porous, versatile for the preparation of historical local dishes such as Amatriciana and Gricia, and for a wide variety of recipes

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THE METHOD

Spaghetti, Bucatini and Spaghetti Quadrati for long pasta; Rigatoni, Mezze Maniche, Penne Triangolari and Fusilloni for short pasta: our pasta shapes allow the best preparation of the most popular and well-known recipes in the world.

PURE INGREDIENTS

We select the finest 100% durum wheat semolina, we combine it with pure water from nearby springs and slow-dry it at low temperatures. These choises reflect our deep love for the Amatrice area and its rich culinary traditions. This dedication makes our pasta a true ambassador of “Made in Italy”. Its uniqueness is further enhanced by the prestigious De.Co. recognition from the Municipality of Amatrice, which celebrates the excellence of local products.

Strampelli pasta has received the prestigious recognition DE.CO. (municipal designation of origin) by the Municipality of Amatrice, which has guaranteed its ingredients, demonstrated the local origin of the product and established its composition, thus confirming its local typicality.

QUALITY IN EVERY DETAIL

Nazareno Strampelli

THE REAL “GREEN REVOLUTION”

A true “green revolution” was carried out by Nazareno Strampelli in the early 1900s, by starting a plant genetic improvement program through pioneering experiments to improve the resistance of wheat to various external agents. He established a real production chain in the experimental station of graniculture in Rieti that, over the 1920s, led to the production of the “Grani della Vittoria” (“Grains of Victory”) thanks to a brilliant and meticulous work on wheat varieties from all over the world.

This was the first true globalization in agriculture that, success after success, laid the foundations of world graniculture and led to new varieties of wheat, which are today cultivated all over the planet. A 100% Italian grain that proudly has deep roots in these territories.