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.
We think that pasta is the culture of our country. So we respect that very Italian pleasure of eating well, the well-known regional traditions and the lesser-known local delicacies. With Lenta Lavorazione®, an exclusive method which produces a peerless pasta, we want to tell the story of a voyage of rediscovery of the time of the artisan, epitomised by attention to detail. THE LENTA LAVORAZIONE METHOD COMES DIRECTLY FROM THE TRADITIONAL AND ARTISAN WAY OF MAKING PASTA. CAREFUL RESEARCH INTO THE BEST INGREDIENTS, HANDLED WITH CARE AND WITHOUT HURRYING, RESPECTING THEIR NEEDS AND CHARACTERISTICS AND FOLLOWING THE RHYTHM OF NATURE. FROM THAT MOMENT, WE HAVE SELECTED ONLY THE BEST DURUM WHEAT THAT NATURE HAS TO OFFER, THE ONLY ONES ABLE TO ENSURE OUR PASTA HAS THE RIGHT PROTEIN CONTENT. OUR PASTA IS ONLY MADE WITH THE PUREST WATER FROM THE SANNIO VALLEY.