TURNING BACK THE CLOCK: REMEMBERING WHAT
WE COME FROM IS OUR WAY FORWARD
2019 − TODAY
We aired the spot “There are
no shortcuts”, our tribute to celebrate
the deep love Italians have for pasta and
the story of our daily pursuit of excellence.
2016 − 2018
Years of recovery, growth and
new products. We introduce
Legume Pasta and Spaghettoni
Grossi No. 220.
15 OCTOBER 2015
Our factory is heavily damaged by
massive flooding. In the aftermath,
community support and expressions
of solidarity throughout Italy are
overwhelming. Thank you.
We introduce a line of gluten-free
pasta made from brown rice, white
corn and yellow corn.
We redesign the look of
Pasta Rummo Lenta Lavorazione,®
paying homage to our past while
paving the way for the future.
Rummo Pasta earns Bureau Veritas
certification for its resistance to
over-cooking and the quality of
the durum wheat used to make it.
Rummo launches organic and
organic wholewheat lines, both
made of environment-friendly,
100% Italian wheat.
The President of the Republic
awards Cosimo Rummo the Leonardo
Award of Excellence “Made in Italy”
in honor of the firm’s innovation
and product quality.
Legambiente awards Rummo the
prize “Innovation, Environment’s
Friend” for cutting its CO2 emissions
by 30%, thanks to investment in
a Trigeneration plant.
Three product lines are born: Nidi
di semola (nests), Mattassine all’uovo
(egg pasta nests) and la linea Forno
(egg pasta for baked preparations).
Rummo Lenta Lavorazione® is
born, formalizing a method inspired
by tradition, based on the search
for excellence in every phase
The new pasta factory is built, and
Rummo stops milling wheat in order to concentrate on making pasta.
The company moves to Via dei
Mulini, in what is now the historical
heart of Benevento, and becomes
From Antonio to Cosimo to
Antonio to Cosimo (etcetera), the
Rummo legacy is passed from
generation to generation.
On May 1, 1920, the staff of the
Rummo mill and pasta factory pose
for a group picture. Our story is
still built on our people today.
Our three horses (Bruto, Bello
and Baiardo) pull the wheat from
Puglia and Campania to our mill.
You can still see them today on
every package of pasta.
Antonio Rummo launches
the family business of milling
wheat and making pasta where the
grain is good and the waters
are pure: Benevento.