Rummo

Rummo is an Italian pasta maker based in Benevento. The family business dates to 1846, when Antonio Rummo began milling wheat and making pasta. Today the company offers dry pasta for home cooking and professional kitchens.

Roots in Benevento

The company history follows several generations of the Rummo family. In 1935 the business moved to Via dei Mulini in Benevento, and in 1991 it built a new pasta factory and stopped milling wheat to focus on pasta production.

Shapes and product lines

The catalogue includes traditional durum wheat pasta in shapes such as spaghetti, linguine, penne, rigatoni and fusilli. It also lists egg pasta, semolina nests, pasta for baked dishes, gnocchi and a professional line.

Lenta Lavorazione

Rummo introduced its Lenta Lavorazione method in 2005. The company describes seven stages, including ingredient selection, kneading, extrusion through bronze dies, shape-specific drying and tests by chefs. It says each production lot is cooked and checked for firmness before packing.

Different ingredients

Beyond classic semolina pasta, Rummo offers whole wheat pasta made with Italian grain, gluten-free shapes made from brown rice and corn, legume pasta and organic lines. The product pages list ingredients and cooking times for each format, allowing shoppers to select pasta for dietary needs and recipes.

Home and professional kitchens

The brand publishes recipes for familiar Italian dishes and seasonal meals. Its professional range is described for consistent performance when pasta is finished in a pan or cooked a second time. Individual packs and product pages provide the cooking instructions for each shape.