Master pasta makers since 1846

A Family Story

It was 1846 when our horses Bruto, Baiardo and Bello began exploring the land in Sannio, looking for the best durum wheat. Each journey began and ended in Benevento, on the historical San Cosimo bridge which allowed the road via Appia to cross the river Sabato and reach our ancient mill. The water from the river turned the mill wheels and Antonio Rummo began to make its own pasta in via Dei Mulini (Mill Street), making good use of the earth's natural gifts with talent and passion. In times gone by, Benevento was a strategic site for the ancient craft of the miller. Merchants of the time, who sent their grain from "Capitanata" (today the province of Foggia) to Naples via Benevento took advantage of this to transform it into flour of the highest quality. Today, after over 160 years, the ancient Rummo pasta factory of Via dei Mulini has become part of the old town of the city of Benevento and testimony of an ancient tradition. It's thanks to this upheld tradition and the experience of six generations of master pasta-makers that Rummo Lenta Lavorazione® was born.

 

1846
ANTONIO RUMMO’S MILL.

1846__ANTONIO RUMMO’S MILL.__

Antonio Rummo chose Benevento as the setting to throw himself into the art of wheat. It’s an ideal place for milling where there is plenty of good quality grain and water. He started making fresh pasta with durum wheat flour which soon became famous across the whole of the Sannio valley.

1860
THE OLD MAP OF MILLS.

1860__THE OLD MAP OF MILLS.__

The map of Antonio and Cosimo Rummo’s mills, spread out across the Calore and Sabato rivers.

1900
BRUTO, BAIARDO AND BELLO.

1900__BRUTO, BAIARDO AND BELLO.__

The three traditional horses with which the Rummo family rode across the valleys and plains of Campania and Puglia in search of the finest durum wheat.

1920
A STORY BUILT ON PEOPLE.

1920__A STORY BUILT ON PEOPLE.__

1st May 1920
The staff of the Rummo mill and pasta factory.

1935
BENEVENTO, VIA DEI MULINI.

1935__BENEVENTO, VIA DEI MULINI.__

The company moved to via dei Mulini, today part of Benevento’s old town, and became a publicly traded company.

1960
GOOD PASTA HELPS YOU EAT WELL.

1960__GOOD PASTA HELPS YOU EAT WELL.__

The special Rummo pasta packs of the 1960s.

1980
THE MILLER OF VIA DEI MULINI.

1980__THE MILLER OF VIA DEI MULINI.__

The packaging from the ‘80s with the map of Antonio and Cosimo Rummo’s mills.

1991
THE NEW PASTA FACTORY.

1991__THE NEW PASTA FACTORY.__

The new pasta factory in the Ponte Valentino district was opened (the current company headquarters). The company stopped milling to concentrate on producing pasta.

1997 – 2002
INVESTMENTS.

1997 – 2002__INVESTMENTS.__

In five years and with two investment plans, a significant period of economic and production growth started for the Rummo pasta house. The most prestigious international certifications were granted and a far-reaching process of improving production processes was begun to reduce environmental impact and save energy.

2005
“RUMMO LENTA LAVORAZIONE®” IS BORN.

2005__“RUMMO LENTA LAVORAZIONE®” IS BORN.__

An ancient process with a long dough-making process to preserve all the qualities of the finest durum wheat.

2009
THREE NEW PRODUCT LINES ARE INTRODUCED:

2009__THREE NEW PRODUCT LINES ARE INTRODUCED:__

Pasta nests, nests of egg pasta and the oven pasta line.

2010
LEGAMBIENTE (LEAGUE FOR THE ENVIRONMENT) PRIZE FOR THE REDUCTION OF CO2 EMISSIONS.

2010__LEGAMBIENTE (LEAGUE FOR THE ENVIRONMENT) PRIZE FOR THE REDUCTION OF CO2 EMISSIONS.__

Rummo pasta receives the Legambiente prize “Friend of the Environment Innovation Prize – Green Life, building an economy for the future” (2010) – for having reduced its CO2 emissions by 30% thanks to the installation of a modern third-generation system.

JANUARY 2011
LEONARDO ITALIAN QUALITY PRIZE.

JANUARY 2011__LEONARDO ITALIAN QUALITY PRIZE.__

Cosimo Rummo, Chairman and CEO, receives from the Italian President Giorgio Napolitano, one of the sought after “Leonardo Italian Quality” prizes. The Rummo pasta house was one of the four Italian companies chosen by the Leonardo Italian Quality Committee which, throughout the year, had distinguished themselves by creating innovative top quality products, combined with strong international, commercial and production presence and development.

FEBRUARY 2011
RUMMO LAUNCHES ITS ORGANIC AND ORGANIC WHOLEMEAL LINES.

FEBRUARY 2011__RUMMO LAUNCHES ITS ORGANIC AND ORGANIC WHOLEMEAL LINES.__

100% organic; Italian and environmentally friendly.

APRIL 2011
THE ONLY PASTA CERTIFIED TO HOLD ITS SHAPE WHEN COOKED.

APRIL 2011__THE ONLY PASTA CERTIFIED TO HOLD ITS SHAPE WHEN COOKED.__

Rummo Lenta Lavorazione ® pasta receives the certification for holding its shape when cooked. Each shape of pasta, checked and tested in the sample lab by a chef, GUARANTEES THE SAME EXCEPTIONAL HOLD WHEN COOKED IN AN EVEN WAY.

2012
A NEW JACKET FOR RUMMO LENTA LAVORAZIONE® PASTA

2012__A NEW JACKET FOR RUMMO LENTA LAVORAZIONE® PASTA__

Rummo Lenta Lavorazione ® pasta has new packaging with premium and distinctive graphics, following the tradition which dates back to 1846. A vintage style which still has a strong link with modern day because today, pasta is increasingly becoming living culture in our country and Rummo wants to share that all-Italian pleasure of good food, of grand traditions and of lesser-known regional delicacies.

2015
RUMMO GLUTEN FREE

2015__RUMMO GLUTEN FREE__

Our gluten-free pasta, prepared only with brown rice, GMO-free raw white and yellow corn is just as delicious as traditional durum wheat pasta, as it comes from 6 generations of passion and experience within the art of pasta-making.