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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!
Rigatoni comes from Rome, where it’s always been linked to a simple but effective tomato sauce (al sugo). It’s extremely versatile pasta, though, and is exquisite with richer dishes such as ragu or pasta bakes.... Read more
Rummo`s traditional arrabbiata sauce is made from 100% Italian tomatoes with a selection of chili varieties for a robust but balanced flavor with pleasantly decisive heat. Serve with thicker pasta such as penne or rigatoni.... Read more
Rummo`s basil pesto is a traditional recipe of Grana Padano and Pecorino Romano cheese blended with basil, enriched with cashews and pine nuts. Use it to make Ligurian classic pasta alla Genovese, simply tossing Linguine through the pesto before serving.... Read more
Linguine (or Trenette) comes from Liguria, where it’s always been linked to Genovese pesto. It’s extremely versatile pasta, though, and is exquisite with sauces containing shellfish, or lobster if you want to impress.... Read more
