The Rummo story began back in 1846, when Antonio Rummo launched the family business of milling wheat and making pasta in the town of Benevento, not far from Naples. Taking advantage of the region’s pure water and excellent grain, he launched a tradition of artisan pasta-making based on the proprietary ‘Lenta Lavorazione’ method, a slow-processing method with rigorous attention to quality at every step. Pasta maestro Rummo knows better than anyone how to design classic pestos and sauces for its pasta from select ingredients prepared with authentic recipes to exacting traditional standards.