Today as then
On the banks of the Velino, in an area surrounded by greenery and located between two national parks, the history of Pasta Mannetti is rediscovered.
Timeless tradition and progress
The history of pasta from Antrodoco and Amatrice dates back to the early 1900s. From the intuition of Paolo Mannetti, the historic “Pastificio Mannetti” was born in 1920. It was an avant-garde vision of the brothers Paolo and Nicola who, from the beginning of the 20th century and for over half a century, brought prosperity and progress to the heart of the Rieti area, managing first the power station and then the Historical Pasta Factory of Antrodoco.
Wisely perceiving the potential of electrification, the qualities of the local waters, and the strength of the Velino river, Paolo Mannetti wanted to create the basis for a new social progress in 1920. A new large artisan production centre that made Mannetti durum wheat semolina pasta known throughout central Italy. Modern packaging, careful choice of raw materials, craftsmanship, and widespread distribution were the weapons of Pasta Mannetti's success.
History and evolution
The old pasta factory Mannetti was the main centre for pasta production in Antrodoco and Amatrice. After the Second World War, pasta production was a source of pride for the town of Antrodoco and the whole of the Rieti area. In those years, numerous shops and restaurants in Rome and all of central Italy were supplied. From the 1970s things changed and industrialisation took over from craftsmanship, leading to the closure of the historic factory.
In 2020, 100 years after its foundation, the historic Mannetti brand was rediscovered to be valorised by the Marcozzi family who produces and packages pasta in the “Pastificio Strampelli” in Amatrice.
Local grains and the origins of the pasta tradition
Among the mountains of the Central Apennines, the cultivation of native local grains has been experimenting since the early 1900s. Thanks also to the nearby prestigious Experimental Station for Cereal Growing in Rieti, which from 1903 had as director of the special chair of graniculture the geneticist Nazareno Strampelli, who was the protagonist of the green revolution in Italy in the 1930s.
In the territory of the two municipalities of Amatrice and Antrodoco, traditional Italian dishes were born: Amatriciana and Gricia, now famous throughout the world.
The valorisation of typical local products
We support the Alta Valle del Velino Biodistrict between the municipalities of Amatrice, Antrodoco, Borbona, Cittareale, Leonessa, Posta and Accumoli and all the economic actors involved.
We support the value of participating in the Biodistrict promotion committee for the valorisation of our pasta from Antrodoco and Amatrice and for the development of local communities and the territory.
Mannetti pasta can boast on some products the PAT recognition of the Lazio region, which further enhances the uniqueness and strong link with the territory where it was born.
The green heart of Italy
Antrodoco and Amatrice are two historic municipalities in the province of Rieti, in the centre of Italy
Situated between the Monti Reatini and the Monti del Cicolano, ANTRODOCO is an ancient medieval village, crossed by the river Velino and belonging to the Mountain Community of Velino. The origin of the name recalls its position 'between the mountains' as it is surrounded by three mountain groups, Mount Giano (1820 m) to the north-east, Mount Nuria (1888 m) to the south and Mount Elefante (2089 m) to the north. It was a postal centre on the strategic Via Salaria; it is about 20 km from Rieti and less than 30 km from Amatrice.
Surrounded by greenery, AMATRICE has always been a borderland between Lazio, Umbria, Marche e Abruzzo. With its strategic position, it is a key junction for crossing the Apennines from the Adriatic to the Tyrrhenian side and vice versa. Amatrice is located in the middle of the Gran Sasso and Monti della Laga National Park and its position allows us to use the pure water from the nearby springs. Amatrice is also the place of origin of the famous Amatriciana recipe.
Surrounded by green and majestic nature, Antrodoco and Amatrice offer the possibility of excursions to the most characteristic places in the Apennines, from the Antrodoco Gorge to the Terminillo mountain range and the Campotosto Lake Fjords.
Wheat, sun and water: our land
The ingredients of our rough and porous durum wheat semolina pasta are 100% Italian. Our wheat is grown and milled in Italy, and our pasta is produced and packaged by Pastificio Strampelli, specifically in the Collegentilesco factory in Amatrice in the province of Rieti.
Memory and taste of other times
Our supply chain uses special varieties of 100% Italian wheat, so that the ancient flavours of healthy and genuine pasta can be rediscovered on our tables.
The security of who
guarantees the best
Behind us we have the experience of a large company and the reassurance of those who have been in the certified production sector for years.
Pasta from Antrodoco and Amatrice Mannetti boast the recognition of the Regional PAT (Traditional Agri-food Product ) acronym attributed by the Lazio Region for traditional and niche products, which enhance the quality local specialties with traditional processing, storage and seasoning methods.
With the Retail line Organic durum wheat semolina pasta Certified, we are able to guarantee and certify the use of the best raw materials, natural and safe ingredients at the origin, processed with natural, safe and certified organic methods.