IMPORTED Italian Pasta by Rummo

The history of Rummo starts in 1846 in the town of Benevento, in the South of Italy – near Naples – when Antonio Rummo began the art of milling wheat and soon after started to produce pasta. Today in its 6th generation, with passion and dedication the Rummo’s family have perfected and patented an exclusive and superior method of making pasta, Lenta Lavorazione® (meaning Slow Processing), which guarantees Pasta with an outstanding cooking performance, thanks to the longer kneading times and the pursuit of excellence in every phase of the production process.
In fact, every pasta batch is controlled, subjected to laboratory tests and tasted by a chef in order to verify the full compliance with its certified characteristics: the result is a Pasta that holds the same resistance to bite in a consistent manner over time.