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Rummo

Italian pasta
Benevento, Italy, since 1846
  • Italian family traditions
  • Slow process of making the pasta
  • Always al dente
  • The only one in the world with a certified cooking performance

Rummo’s family, today in its 6th generation, produces top quality pasta in Benevento, since 1846.

With passion and dedication, the Rummos have perfected and patented an exclusive and superior method of making pasta, Lenta Lavorazione (meaning Slow Processing), which guarantees Pasta with an exceptional cooking performance.

Pasta Rummo, famous among the real pasta al dente lovers, is the only one in the world with a certified cooking performance (Bureau Veritas N.385/003).

  • № 1
  • № 3
  • № 5
  • № 13
  • № 22
  • № 27
  • № 48
  • № 51
  • № 66
  • № 85
  • № 88
  • № 155
For Home, Classic 500 gr.

  • № 89
  • № 107
  • № 119
For home, Nests, 500 gr.
  • № 81
  • № 87
  • № 141
For Home, Special 500 gr.
  • № 2
  • № 5
  • № 48
  • № 49
  • № 66
  • № 88
  • № 51
  • № 123
  • № 3
  • № 70
Proffecional, 1000 gr.
  • № 3
  • № 48
  • № 49
  • № 51
  • № 66
  • № 13
  • № 5
Proffecional, 3000 gr.
  • № 3
  • № 22
  • № 48
  • № 66
Gluten-free, 400 gr.
  • № 3
  • № 48
BIO integrali, 500 gr.
  • № 173
Egg, 500 gr.

How to enjoy

Two or three hours before serving, cook the pasta for half of the recommended cooking time. Drain the pasta in a baking pan, adding a drizzle of olive oil. Cool down the pasta in a blast chiller and store in the fridge (0-3°C), covering the baking pan. If necessary soak, revive the pasta for 30-60 seconds in boiling water and serve.

Cook the pasta for the suggested time, stirring occasionally. For a better result, drain the pasta a minute before and complete the cooking in a pan together with the sauce.

Origin

Benevento, Italy, since 1846.
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