It all began in 1846 when Antonio Rummo chose the fertile lands of Sannio to develop the ancient art of wheat growing. Today Pastificio Rummo is in its sixth generation, and the excellent quality of the past is also guaranteed by technological research. The secret of the high quality standard is in the selection of prestigious ingredients and a slow processing method with lengthy mixing times. The result is an excellent product with a typical wheaty aroma, lingering and firm, ideal to be cooked twice, and approved by the Federazione Italiana Cuochi. By using a tri-generator Rummo has reduced its carbon emissions by over 30%. In 2011 it produced an organic line, which added to the many types of dried pasta format, including Le Leggendarie (paccherotti, scialatielli, candellotti and more).
