In 1846, Antonio Rummo was focused on the ancient art of growing and harvesting grain, producing the best quality durum wheat semolina using the pure waters from the green hills of Sannio in the town of Benevento. He used his wheat and the waters of Sannio to begin masterfully producing a top quality pasta. Since this time, Rummo pasta has been created using the same slow kneading time thus giving it with extraordinary taste, crisp and it does not release starches. Today Rummo brings to the table 160 years of passion for pasta.
Rummo, a leading Italian brand of quality with the guarantees of 7 international certifications, offers a wide range of pasta shapes (over one hundred and forty of dry, organic, whole, egg, vitamin, flavors) for Retail and Food Service channels. Rummo Pasta is made through an exclusive and certified method called Lenta Lavorazione (slow processing) this unique method together with modern technology allows the pasta maintain the high protein content and other important qualities of superior durum wheat semolina. This ensures Rummo to have a protein content of 14.5% which is higher than the average pasta in the market.
Did you know?
Rummo is “the only pasta” that has been awarded by seal of approval by the Italian Association of Chefs because of its high quality.
The quality of pasta will be known by the high level of its protein content which is indicated on the pasta packaging. Rummo has 14.5% protein. Having high protein content helps ensure the pasta is always “Al dente”, tough and resistant to chewing.
The average person in Italy eats more than 51 lbs of pasta a year.
Approximately 2.75million tons of pasta are made in Italy every year.