Benevento, Italy

To make their pasta, RUMMO selects the best durum wheat, the only one capable of guaranteeing the right protein content of the pasta, and only uses the hardest waters of the Sannio Valley.

Thanks to the Lenta Lavorazione method and the know-how of its artisans, RUMMO pasta is now certified in terms of its cooking performance and the quality of the wheat semolina used. Each format undergoes a taste test by two chefs to verify its correspondence with the certified characteristics.

The result speaks for itself: the pasta is delicious and it ensures exceptionally uniform and constant cooking performance over time.