From 1846, the Rummo family has specialized in milling wheat and producing high-quality pasta. The company selects the best durum wheat flours to ensure a high protein content: 14.5%.

The excellent quality of wheat and the method of slow processing called “Lenta Lavorazione” have created the conditions for Rummo pasta to be approved by the Italian Federation of Chefs.

The company offers a wide variety of high-quality pasta made from durum wheat semolina, organic farming, and whole wheat, satisfying the demands of both renowned chefs in the food service industry and consumers in the retail market.

EVOLUTION OVER THE YEARS

Over the past 175 years, Rummo Pasta has grown significantly, and the number of employees has increased tenfold. For this reason, in 1990, the company built a new factory in the Ponte Valentino area near Benevento. The old headquarters now stands as an excellent example of early industrial archaeology.

The new production facility is continuously upgraded with state-of-the-art mechanical equipment. Today, the Rummo family can combine pasta of “artisanal” quality as it was made 175 years ago with the advantages of hygiene and safety provided by modern technology.

The Calore Irpino River is close to the factory and is closely connected to the company, as it supplies all its production lines. For this reason, the bridge over the river “Ponte Valentino” also appears in the Rummo corporate logo.