A weekend focused on taste and tradition: Strampelli pasta brings the history of Rieti to the table and wins the enthusiasm of visitors.
The weekend that saw Rieti take center stage at the highly anticipated “Giro d’Italia” food and wine event, now in its twelfth edition at the La Foresta Restaurant, concluded with a more than positive outcome. Among the hundreds of Italian excellences present, a place of honor was reserved for a symbol of the Rieti tradition: the Ovalone Tomato. Strampelli Pastificio, always an ambassador of the authentic flavors of the territory, presented its creations dedicated to this variety, generating interest well beyond expectations and confirming the indissoluble bond between artisanal pasta and the Rieti area.
A rediscovered protagonist of the Rieti table
The Ovalone Tomato is not just a simple vegetable variety, but a true recovered heritage. Its history is rooted in studies conducted by the “Carlo Jucci” Apennine Center of Terminillo as early as the 1960s. After a period of obscurity, it was rediscovered and relaunched thanks to the commitment of local entrepreneurs and researchers, who understood its potential for both fresh consumption and transformation.
Its organoleptic characteristics make it perfect for pairing with pasta: the flesh is firm and consistent, low in water, with a thick skin that enhances its preservation, and an ideal acid-sugar balance to elevate the simplest and most traditional sauces. It is no coincidence that Strampelli pasta factory has crowned it the king ingredient of identity recipes such as Amatriciana sauce, made exclusively with products from the province of Rieti and, of course, Strampelli pasta from Amatrice.
Success at the Rieti Giro d’Italia
During the event on Saturday, November 7th, which saw the participation of over one hundred fifty wineries and fifty gourmet food producers, visitors, including numerous wine and good food enthusiasts, stopped, intrigued by the artisanal shapes of Strampelli pasta, designed to perfectly capture the density of a pulp like that of the Ovalone.
Pastificio Strampelli’s commitment
The success at the Rieti Giro d’Italia is not an isolated event but represents confirmation of Strampelli Pastificio’s philosophy. The company has chosen to invest in the Ovalone Tomato not only as an ingredient but as a true project of territorial valorization. Using selected grains and slow drying techniques that preserve the pasta’s aromatic profile, Strampelli succeeds in elevating the natural sweetness and sapidity of the Ovalone, creating a combination that wins over even the most demanding palates.
“The great satisfaction is being able to add value to the territory. The more businesses value the territory, the more value the territory returns to the companies,” explains Barbara Marcozzi, sales manager for Strampelli Pastificio. “We produce artisanal pasta, and the pairing of pasta and tomato represents an excellence of Made in Italy. It’s a project we believe in very much.”
Upcoming appointments
For those who missed it, Strampelli Pastificio renews the invitation to discover Ovalone Tomato-based references at usual retail points and on the official website. An opportunity to bring to your table, in addition to special pasta shapes from Amatrice, an authentic piece of Rieti’s agricultural and gastronomic history.
