A unique location is that of the Pastificio Strampelli, built more than 1,000 metres above sea level in Collegentilesco, part of the Municipality of Amatrice. An ambitious project born from the desire to enhance the wealth of a territory that has so much to tell and hand down.
Uncontaminated territory, historical tradition linked to local recipes, craftsmanship and passion in processing, make our pasta with a 100% Italian heart a true excellence. 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



The accurate processing method allows to obtain a high quality pasta extremely tolerable at any age, thanks to the specific nutritional characteristics.
Our pasta shapes: spaghetti, bucatini and square spaghetti U-shaped for long pasta, rigatoni, mezze maniche, triangular penne and fusilloni for short pasta shapes, allow the best preparation of the most popular and well-known recipes in the world.


The absolute purity of the ingredients, the slow drying at low temperature, the accurate artisanship and a lot of love for the territory of Amatrice and its population of historical traditions, make our pasta ambassador of a “Made in Italy”, so unique and always sought after and even more considered thanks to the prestigious De.Co of the Municipality of Amatrice, for the enhancement of typical local products.

The Strampelli pasta has received the prestigious De.Co (Communal Denomination), from the Muncipality of Amatrice which has therefore guaranteed the ingredients, has demonstrated the local origin of the product and has established its composition, confirming the local typicality.


Nazareno Strampelli


A real “green revolution” carried out by Nazareno Strampelli in the early 1900s, starting a plant genetic improvement program through a pioneering experiment to improve the resistance of wheat to various external agents and setting up in the experimental station in Rieti, a real production chain that in the 1920s led to the production of the “Grains of Victory” thanks to a brilliant and meticulous work on wheat varieties from all over the world.

A first true globalization  in agriculture that, success after success, laid the foundation of world grain farming with new varieties of wheat cultivated even today and all over the planet, for a 100% Italian heart wheat that proudly has deep roots in these very territories.