Nearly 2 Centuries of Pasta-Making Heritage
Some brand names are improved marketing; some are built on history. Rummo is improved almost 2 centuries of pasta-making in Campania, the southern Italian area whose culinary tradition is inseparable from the art of making pasta well. Established in 1846 by the Rummo family– who started with the milling of high-quality durum wheat before transforming that grain right into pasta– the brand name has actually maintained its commitment to standard production strategies across generations of ownership and via obstacles that would certainly have ended less durable operations. When a major flooding ravaged the production website in 2014, Rummo rebuilt and emerged with the same artisanal requirements intact, combining the reconstruction with a restored dedication to technology that has maintained the brand name relevant and valued in a category significantly controlled by commercial shortcuts.
Slow Drying: The Process That Makes the Distinction
The information that most identifies Rummo from mass-produced pasta choices is the slow-moving drying process– a technique rooted in traditional Italian pasta-making that allows the pasta to lose moisture slowly at reduced temperatures rather than being required completely dry promptly at high warm. High-temperature commercial drying is much faster and cheaper, however it degrades the protein framework of the durum wheat in a manner that lowers the pasta’s capability to hold its form with food preparation, produces a stickier surface area that does not hold sauce also, and decreases the flavour subtlety that top quality durum wheat semolina provides. Rummo’s slow-moving drying preserves every one of those high qualities– the firm bite, the sauce-holding surface area texture, and the clean durum wheat flavour– which is why the prepared pasta performs visibly far better than industrially dried out options of similar price.
100% Durum Wheat Semolina: The Structure of Every Shape
Every pasta in the Rummo variety is made from 100% durum wheat semolina– the coarsely ground difficult wheat flour that has been the structure of high quality Italian dried pasta for centuries. Durum wheat supplies the high gluten material and protein framework that offers pasta its company bite, its resistance to overcooking, and its capability to hold shape and sauce bond via the food preparation procedure. The high quality of the semolina is the ingredient foundation that everything else improves, and Rummo’s commitment to sourcing and grating high-grade durum wheat from the start of the brand name shows an understanding that no manufacturing method can compensate for inferior base components. The result is pasta that chefs to an al dente appearance reliably across different cooking times and water problems– the uniformity that experienced home chefs and specialist cooking areas both worth.
No Artificial Additives, Hydrogenated Fats, or High-Fructose Corn Syrup
The Rummo range is created without the artificial colours, flavours, chemicals, hydrogenated fats, and high-fructose corn syrup that appear in several processed food products across the grocery group. For a pasta brand that has been making the very same item with the very same components considering that 1846, the absence of these ingredients is not a recent clean-label marketing choice– it is merely the continuation of a manufacturing standard that was developed prior to these ingredients existed. For customers that check out component checklists and desire pasta that contains durum wheat semolina and absolutely nothing else, Rummo supplies that guarantee across the full item range including both standard and gluten-free options.
A Range That Covers Every Traditional Forming
The Rummo pasta range covers the vital Italian pasta shapes that create the structure of day-to-day food preparation– Spaghetti No. 3 for the timeless lengthy pasta applications consisting of clam sauce, tomato, and aglio e olio, Rigatoni with ridged tubes that hold chunky meat and vegetable sauces in every groove, Penne Rigate for baked dishes and cream-based sauces, Fusillotti with the twisted form that captures lighter herb and oil sauces, Pasta Shells for broth-based soups and packed prep work, Mezzi Rigatoni for medium-format sauce-holding applications, and Joints for the macaroni and cheese and pasta salad applications that the curved short style matches best. Each shape is generated with the same slow-dried durum wheat quality standard, so picking throughout the range does not include a top quality trade-off– every format executes at the very same level.
Gluten-Free Options: The Exact Same Top quality Standard for Every Table
The Rummo gluten-free pasta array prolongs the brand’s top quality commitment to homes where gluten intolerance or coeliac illness means basic wheat pasta is not a choice. The gluten-free Penne Rigate and Rigatoni are generated with the same attention to texture and sauce attachment that defines the conventional array– the ridged surface areas that hold sauce successfully, the company bite that identifies high quality pasta from the mushy appearance that many gluten-free choices create, and the regular food preparation performance that makes the pasta dependable as opposed to calling for consistent tracking and testing to stay clear of overcooking. For family members where some members consume basic pasta and others call for gluten-free options, the Rummo gluten-free range enables a solitary brand to offer the entire table without endangering the quality standard for either side of it.
Why Rummo Is the Right Pasta Brand Name for Quality-Conscious Cooks
Virtually 2 centuries of artisan pasta-making heritage rooted in Campania, sluggish drying that protects the company bite and sauce bond that high-temperature commercial drying damages, 100% durum wheat semolina without artificial additives, hydrogenated fats, or high-fructose corn syrup, a complete variety of traditional Italian forms from Pasta and Rigatoni to Penne, Fusillotti, Shells, and Elbows, gluten-free Penne and Rigatoni at the very same top quality requirement as the wheat range, and a brand history that consists of restoring after adversity without endangering the production criteria that made the name worth rebuilding– Rummo is the pasta brand name that provides genuine Italian top quality in every package, every form, and every plate.