The "Orecchiette" are the most typical of the formats of the regional cuisine of Puglia. The best known recipe is with broccoli rabe but, thanks to their concave shape, they
also adapt to more delicate fish-based condiments.
THE LEGENDS: THE ORECCHIETTE
RUMMO
Benevento, Italy
To make their pasta, RUMMO selects the best durum wheat, the only ones capable of guaranteeing the right protein content in the pasta, and only uses the hardest waters in the Sannio Valley.
Thanks to the method Slow Work and the know-how of its artisans, the pasta RUMMO are now certified for their cooking properties and the quality of the wheat semolina used. Each format undergoes a tasting test by two chefs to verify its correspondence with the certified characteristics.
The result speaks for itself: the pasta is delicious and ensures exceptionally uniform and consistent cooking over time.
Thickness: 1.45mm - Diameter: 20mm
Cooking time: 13 minutes.
