Rummo Spaghettoni are crafted following a slow manufacturing process, inspired

by tradition and based on the search for excellence in every phase of production.

Spaghettoni are thicker than classic spaghetti and are the most reminiscent of homemade pasta.

The pasta is drawn with special bronze dies that give it a rough, sauce-absorbing surface, capable of delivering an irresistible tasteful sensation, bite after bite. 

Rummo has earned the Bureau Veritas certification for the quality of the durum wheat used to make pasta and for its resistance to over-cooking.

Spaghetti are a timeless Italian classic, a symbol par excellence and probably the most known shape of pasta worldwide. This pasta shape takes its name from the Italian word ‘spago’, meaning ‘string’, reminiscent of its long, thin and round shape.

About the producer:

 1846

Antonio Rummo launches the family business: milling wheat and making pasta where the

grain is good and the waters are pure: Benevento.

From Antonio to Cosimo to Antonio to Cosimo (and so on), the Rummo legacy is passed from generation to generation.

Rummo Lenta Lavorazione® (Rummo slow manufacturing process) is a method inspired

by tradition and based on the search for excellence in every phase of production.

During this process, the pasta is drawn with special bronze dies that gives it a rough, sauce-absorbing surface, capable of delivering an irresistible tasteful sensation, bite after bite. 

Many years of passion, dedication and willing to excel, have been recognised nationally and internationally:  

2010

Legambiente awards Rummo the prize “Innovation, Environment’s Friend” for cutting its CO2 emissions by 30%, thanks to investment in a Trigeneration plant.

January 2011

The Italian President of the Republic awards Cosimo Rummo the Leonardo

Award of Excellence “Made in Italy” in honour of the firm’s innovation and product quality.

April 2011

Pasta Rummo earns the Bureau Veritas certification for its resistance to over-cooking and the quality of the durum wheat used to make it.

On every package of pasta you can still see the three horses (Bruto, Bello

and Baiardo) which back in 1900 used to pull the wheat to Rummo’s mill.

Since then many things have changed, but the authentic taste and texture of their unique pasta has been preserved intact over time.

Our recommendation:

Due to their thickness, Rummo Spaghettoni are particularly well suited to hearty ragù, or sauces featuring fish such as scampi or lobster.

Directions of use:

Store in a cool dry place.

Cooking time: 13 minutes

Ingredients:

Durum wheat semolina.

Allergens in bold. May contain traces of soy and mustard. 

Nutritional values / 100 gr:

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