It was 1846 when Antonio Rummo began exploring the land in Sannio, looking for the best durum wheat. Each journey began and ended in Benevento, on the historical San Cosimo bridge which allowed the road via Appia to cross the river Sabato and reach their ancient mill. It was an ideal place for milling where there is plenty of good quality grain and water. He started making fresh pasta with durum wheat flour which soon became famous across the Sannio Valley.

Today, after over 160 years, the ancient Rummo pasta factory of Via dei Mulini has become part of the old town of the city of Benevento and testimony of an ancient tradition. It’s thanks to this upheld tradition and the experience of six generations of master pasta-makers that Rummo Lenta Lavorazione® was born.

The Lenta Lavorazione® method comes directly from the traditional and artisan way of making pasta. Careful research into the best ingredients, handled with care and without hurrying, respecting their needs and characteristics and following the rhythm of nature. This method ensures the pasta doesn’t overcook.

The bronze die extrusion method produces pasta with a rough texture to allow sauces to stick. Rummo has a higher protein content than many because of the better quality durum wheat used.

Rummo pasta is recognised and approved by ‘Federazione Italiana Cuochi’, the Federation of Italian Chefs.

Find Rummo at good independent supermarkets and delis.