World Pasta Day, Barbara Marcozzi at RAI's Tg2 Italia special from the Strampelli pasta factory

Love and tradition for pasta were the protagonists of the RAI report in the TG2 Italia special on World Pasta Day.

In the long report with a live broadcast inside the Amatrice factory of the Strampelli pasta factory, one of the brands of the Marcozzi group, accompanying journalist Silvia Squizzato was one of the owners, Barbara Marcozzi, the group's sales manager.

In Amatrice, this anniversary is deeply felt because of the presence of the Marcozzi Group's pasta factory and its historical roots: ‘It is a great recognition for us to be among the supporters and promoters of the great tradition of master pasta makers spread all over the world,’ explained Barbara, ‘and we are honoured that RAI has considered Amatrice a symbolic place to tell the story of know-how and the treasure of craftsmanship made in Italy. Strampelli means Italianness but also the custody of memory and territory: as explained to the journalist Silvia Squizzato and viewers, our pasta is made with Italian wheat and the purest water: the pasta factory is 1,000 metres above sea level and we are one of the highest pasta factories in Europe'.

This artisan knowledge is transferred into the proposals and the various brands belonging to the group and its ‘fine food philosophy’ with the gourmet, premium, nature and experience lines.

Introducing the in-depth discussion on pasta, in the studio with presenter Marzia Roncacci were Crea researcher and nutritionist Stefania Ruggeri, who extolled the properties of pasta as well as its goodness, and chef Valentina Pistoia.

And two chefs - Aleandro Polenti and Paolo Della Valle - then welcomed journalist Silvia Squizzato accompanied by Barbara in the kitchen set up in the historic pasta factory in Amatrice for the pasta tasting. A special account of the gourmet recipe inspired by Lazio tradition and cuisine: a gricia that recalls the techniques and ingredients of cacio e pepe, with an exotic touch of Sichuan pepper and the scent of orange. To complete the dish, a strict and crispy guanciale amatriciano.

‘We strongly believe in the values handed down by tradition,’ explains Barbara Marcozzi, ‘and we are continuously engaged in this challenge to promote the best of craftsmanship for excellent pasta. In the two national parks of Gran Sasso and Monti della Laga, we started this wonderful adventure in 2019, giving Amatrice, which was so badly hit by the earthquake, a reason for redemption'. A symbolic place that recalls excellence.

Here is the link to the full report by Tg2 Italia Rai

at minute 15, start of interview
at minute 40, the recipe