What's the difference?

Holds Shape and Texture when Cooked

Mr. Bellachioma got home after dark and his portion of pasta awaited him, already combined with the sauce, in the pan. No sooner had she heard the dog bark in greeting than his wife went to heat it up. He sat at the table with a plate of steaming pasta before him and from the first forkful he noticed - to his great surprise! - that the pasta was still al dente...

Product Certification

One day chez Rummo, the head of the family, consulting his watch, announced: "The moment to act like scientists is upon us." People who try our pasta say it is excellent, but opinion is not enough for me. We need a modern test to confirm that the pasta made with the Lenta Lavorazione® method is always al dente...

 

Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to an instrument called a dynamometer (a modern version of the illustration alongside the text) which replicates the action of our teeth to establish exactly how al dente our pasta is. Furthermore, each type of pasta is monitored and subject to tests and samples by two chefs to ensure it meets the certified characteristics.

 

THE RESULT IS A PASTA WHICH GUARANTEES IT WILL HOLD ITS SHAPE AND TEXTURE WHEN COOKED FOR THE RIGHT TIME.