Fusilloni – Strampelli
Pastificio Strampelli elevates the concept of short pasta with its Fusilloni, a shape that combines visual impact with the technical precision of production in Amatrice. The origins of this product lie in the selection of durum wheat grown in Lazio, chosen for its glass-like properties and optimal gluten content, elements that ensure a firm and resilient pasta. The dough is prepared by combining the semolina with water from the Apennine springs, while maintaining strict control over processing temperatures in order to preserve the raw material’s organoleptic profile. The dedication of the pasta factory honours the scientific legacy of Nazareno Strampelli, pursuing a quality that faithfully reflects the territories of Viterbo and Rieti.
Bronze-die extrusion plays a decisive role in the performance of the Fusilloni. The pressure exerted by the dies shapes a broad and deep spiral with an extremely rough and matte surface. This texture is fundamental to the dynamics of flavour: the porosity of the pasta allows it to absorb the sauce, while its helical geometry physically “captures” larger ingredients within its coils, such as pieces of guanciale, vegetables or meat ragù. The pasta wall thickness is carefully calibrated to provide uniform resistance to chewing, preventing the tips of the spiral from cooking faster than the centre of the pasta and ensuring a perfect balance between tenderness and elasticity.
Slow drying is the pillar that guarantees the structural stability of Strampelli Fusilloni. The pasta rests in static drying chambers at mild temperatures for a period that allows gradual and thorough dehydration. This artisanal method prevents structural fragility, ensuring that the broad spirals do not break during boiling or when being finished in the pan. During cooking, the Fusilloni release a fragrant cereal aroma, characteristic of wheat processed with care and respect. Their ability to maintain their shape and al dente texture makes this pasta shape a valuable ally for chefs and enthusiasts seeking a dish with a bold character and excellent digestibility.
In gastronomy, Strampelli Fusilloni are ideal for recipes that call for a pasta shape to take centre stage, capable of supporting dense and flavourful sauces. Their connection with Amatrice and the transparency of the regional supply chain add value in terms of authenticity and food safety. Every package is the result of a production chain that rejects industrial shortcuts in favour of the nutritional and sensory richness of Lazio-grown wheat. Serving Strampelli Fusilloni means celebrating a millennia-old tradition, offering a culinary experience that combines the strength of Amatrice’s heritage with the elegance of a modern and versatile pasta shape.
