Rummo

Rummo is an Italian pasta maker from Benevento in Campania. Its history begins in 1846, when Antonio Rummo started the family business in Benevento, chosen, as the company puts it, for its good wheat and pure water. In 1935 the business moved to Via dei Mulini and became a joint-stock company; in 1991 it built a new pasta factory and stopped grinding its own grain to concentrate on pasta. Today it is Rummo S.p.A., a sole-shareholder company based in Benevento.

Rummo makes its pasta with its own method, Lenta Lavorazione® ('slow processing'), which the company describes in seven phases: slow kneading of semolina and water, extrusion through special dies that leave a rough surface, drying with times and temperatures suited to each shape, and a cooking test in which two chefs check the firmness. According to the company, an external certification by Bureau Veritas confirms that the pasta meets its declared goals.

According to the producer's website, the range includes Le Classiche (dozens of shapes, among them spaghetti, linguine, penne, rigatoni and fusilli), Le Leggendarie (large traditional formats such as paccheri, calamarata, orecchiette and mafaldine), Le Integrali and Le Bio Integrali (wholegrain pasta), Le Biologiche (organic durum wheat semolina, 100% Italian), Pasta all'Uovo (durum wheat semolina and fresh Italian eggs), Nidi di Semola (traditional long-pasta nests), Senza Glutine (made from maize and brown rice), Pasta di Legumi (made from lentils or chickpeas), Gli Gnocchi (potato gnocchi) and Linea Professionale.