The Rummo story starts in 1846 in Benevento, a town located in the Italian region of Campania.  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.

Rummo is the only pasta with a certified cooking performance. The careful sourcing of ingredients and the creation of the ‘Lenta Lavorazione’ method guarantees a pasta that will hold its shape and texture when cooked for the right amount of time. This makes Rummo the perfect pasta for restaurant kitchens, as the pasta keeps its shape and can be used for the double cooking method. 

Rummo and Salvo 1968

Salvo 1968 chose to supply Rummo pasta for its high-quality Lenta Lavorazione, which makes it perfect for double cooking in restaurants. Pasta Rummo comes in a wide range of formats from classic to gluten-free, chickpea and lentil pasta. It is ideal for retailers and delicatessens. Rummo pasta can satisfy any customers’ needs.