The "Bombardini" are a typical format of the South of Italy. They are ideal to be accompanied by sauces with strong flavors and in the preparation of recipes
in the oven, stuffed with tasty meat or fish mixtures
THE LEGENDARY: THE BOMBARDINI RIGATI
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.
Length: 60mm - Thickness: 1.40mm
Diameter: 26mm
Cooking time: 13 minutes.
