The slow rhythms of Vallecupola

Amongst the pearls of beauty scattered in the Rieti province Vallecupola stands out for its pristine state and its atmospheric location. Situated between the Turano and Salto Lakes at 1000 m altitude, this quaint hamlet reminds us of the ancient rhythms that used to regulate the rural world in this part of Italy. It was the time of Transumanza when sheperds drove large flocks of sheep from the mountains to spend the winter in the plains of Lazio.

When approaching the village, Vallecupola emerges from this harsh land, still plowed by old farmers, and pastures. A handful of houses clustered around a fortified tower and the bell tower of the Church of Santa Maria della Neve that stands at the entrance of the village in the main square.

Main Square of Vallecupola: church of Santa Maria della Neve

A labyrith of narrow alleys crosses the small village offering a magnificent view of the surrounding untouched countryside from almost everywhere, maybe you will notice a shepherd returning its flock to the stable, an old man carrying wood to warm up the house in the chilly winter, an old woman will explain that the lack of shops in the village is not a problem as food and homewares are sold once a week by a peddler.

Walking around Vallecupola allows the visitor to take a step back in time to when things were slow, needs were contained and people were content.

To get to Vallecupola from Rome the trip will take 1h 45′ taking the Roma – L’Aquila motorway A24 Exit Carsoli then SP34 to Castel di Tora turning before the village to the right direction Vallecupola.

From Torricella in Sabina the trip will take 40 minutes. Take SP 32 (Via Salaria Vecchia) towards Rieti, at località Capannaccia turn right towards Rocca Sinibalda and then take SP32 Towards Longone Sabino/Vallecupola.

On the way back take the route that take through Stipes and from the dam turn left direction Rocca Sinibalda. On the way stop for amazing rustic food in Posticciola at Trattoria Posticciola where Elena will cook home made pasta, and will offer products bought from local producers. The Coratella (lamb hearts and livers cut finely cooked with onion oil and vinegar) is a must. Book in advance