Pasta Rummo has a long history: this brand of Italian excellence started as a family business in Benevento in 1846.
“There are no shortcuts”
“There are no shortcuts:” this is Pasta Rummo’s slogan. This unique company has a long history, originating in Benevento in 1846. Then, in 1935, the family business grew and became a corporation, though it continued to strive to stay loyal to its roots. While the company has often changed strategies, brought in new technologies, and sold their pasta abroad, everyone at the company remembers that it all started as a family business founded by Antonio Rummo.
Benevento, a city known for its pasta
Benevento is a major city in the Campania region, of which Naples is the capital. Mr. Rummo always loved to think of Benevento, a city rich in history, art, and agriculture, as a place where “the grain is good and the waters are pure.”
Today, pasta Rummo uses vans to transport its products around the world. If Magnifico had a time machine, however, we would take you back to the turn of the 20th century to meet Bruto, Bello, and Baiardo, the three horses that used to pull wheat from Puglia to the Rummo mill in Campania. Their essential help is now memorialized on every package of Pasta Rummo.
A corporation, but with family values
Italy boasts an incredible array of pasta companies, but not all of them are as loyal to tradition as Pasta Rummo. Rummo’s legacy is passed from generation to generation, and when we say that the company is an emblem of Italian excellence, we mean it: in 2011, the President of the Italian Republic awarded Cosimo Rummo the Leonardo Award of Excellence in “honor of the firm’s innovation and product quality”.
Dried, fresh, and gluten free pasta
Pasta Rummo divides its products in three categories. The first is classic, which includes typical dried pasta such as spaghetti, orecchiette, fusilli, penne, and rigatoni. While these shapes are traditional, pasta Rummo adds its own spin to each to make their product distinctive.
The second category is the gluten free pasta, while the third is egg pasta:, such as pappardelle and fettuccine all’uovo, made using “fresh Italian eggs and the finest durum wheat.”