Rummo
Rummo
In 1846, Antonio Rummo launched the family business of milling wheat and making pasta in Benevento, Campania. Taking your time is key to the Italian way of life, and the Rummo family are as traditional as can be. When cooking pasta al dente you need to time it ‘just so`, yet they hated this rigour. The family wanted to create the only pasta certified to remain al dente and keep its shape during cooking. So, they tested many different flours before finding the perfect durum wheat, and many different production methods before finding the perfect process. Thus Rummo`s famous method, Lente Lavorazione, or ‘relax’ — was born!
