About Rummo

Rummo is a distinguished pasta brand founded in 1846 in the town of Benevento, located in the Campania region of Italy. The brand was established by the Rummo family, who initially focused on the production of high-quality pasta using traditional methods. The company began as a small milling operation, utilizing the local durum wheat which is known for its superior quality and rich flavor, a hallmark of Italian pasta.

Over the decades, Rummo evolved from a local enterprise into a well-regarded pasta manufacturer. By the late 19th century, the company had expanded its operations, adopting new technologies that allowed for increased production efficiency while maintaining its commitment to quality. The early 20th century marked a turning point for Rummo, as its products gained wider recognition and distribution throughout Italy.

In the post-World War II era, Rummo continued to flourish and adapt to changing consumer preferences. The brand emphasized its dedication to preserving traditional pasta-making techniques, even as it embraced advancements in food technology. This commitment to quality was reflected in the consistent texture and flavor of its pasta, which became a favorite among both chefs and home cooks.

In 2004, Rummo introduced its innovative "Lenta Lavorazione" (Slow Processing) method, which further distinguished its pasta from competitors. This technique involves a slower extraction of durum wheat semolina, allowing for a more refined pasta product with exceptional cooking properties.

Today, Rummo is recognized internationally for its artisanal approach and the unwavering quality of its pasta offerings. The brand remains rooted in its rich heritage while continuing to innovate, ensuring that it meets the demands of modern consumers while honoring its long-standing traditions.