Made with Tuscan chickpeas and brown rice, ours Fusilli pasta with chickpeas, with their “gravy-catcher” spirals they are the ideal match for your dressings favorites. With their pleasant taste and theirs consistency, represent a healthy choice e delicious to bring to the table.
About the Brand
It was 1846 when the 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.
chickpea flour, wholemeal rice, yellow maize, white maize, rice, maize fiber, potato starch, emulsifier