Rummo

The Rummo story starts in 1846 in Benevento, a town located in the Italian region of Campania. It was on via dei Mulini (Mill Street) that Antonio Rummo dedicated himself to the art of the grain and began producing pasta. The water from the river turned the mill wheels, making good use of the earth's natural resources. Since then, generations of Rummo pasta makers have selected only the best durum wheat that nature has to offer, ensuring their pasta has the right protein content.

Today the ancient Rummo pasta factory of Via dei Mulini has become part of the old town of the city of Benevento and testament to its ancient tradition. It took a lot more than the selection of prestigious durum wheat flour and purest water from the Valle del Sannio to make their pasta. It is thanks to this tradition and the experience of six generations of master pasta makers that Rummo’s ‘Lenta Lavorazione’ method was born.

This method derives directly from the traditional and artisan way of making pasta. At the core of the method is a careful research into the best ingredients that are handled with care and without haste, respecting their needs and characteristics - a rhythm that follows that of nature.