 NUTRITION FACTS
| SPAGHETTI #3 - SERVING SIZE 2 OZ. CALORIES 200. CALORIES FROM FAT 10. AMOUNT PER SERVING AND % OF DAILY VALUE BASED ON 2,000 CALORIE DIET. TOTAL FAT 1gr - Saturated Fat 0 gr Trans Fat o gr / % Daily Value 1%. Cholesterol less than 5 mgr / % Daily Value 0%. Sodium 0 mgr / % Daily Value 0% Total Carbohydrate 40 gr / % Daily Value 13%
Dietary Fiber 2 gr / % Daily Value 6% Protein 9 gr Vitamin A 0% / Vitamin C 0% / Calcium 0% / Iron 8% / Thiamine 35% / Riboflavin 15% / Niacin 20% / Folate 30% |
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The Rummo Family: Passionate Pasta Producers for Five Generations
At Rummo S.p.A. Molino e Pastificio, the pasta producers passionately believe that their product is an extraordinary food and deserves to be the delightful centerpiece of delicious meals. Since 1846, this Italian pasta maker located in the lush countryside of the Sannio Valleys, has selected the most favorable wheat to carefully create an everyday luxury - a pasta that can be served with pride. To this day, the Rummo family continues to lead and nurture the company - with Cosimo Rummo, chairman, personally supervising research and development, and his cousin, Mario Rummo, CEO, overseeing finance and administration. Committed to uncompromising quality, the Rummo family carries on its generations-old Rummo tradition of making ultra-premium pasta into the 21st century and the international market. MORE
Rummo Lenta Lavorazione 1 lb |
| 01 | Angel Hair | $2.90 | |
| 03 | Spaghetti | $2.90 |
| 05 | Thick Spaghetti | $2.90 |
| 06 | Bucatini | $2.90 |
| 13 | Linguine | $2.90 |
| 15 | Fettucce | $2.90 |
| 42 | Conchiglie Rigati | $2.90 |
| 43 | Lumaconi Rigati | $2.90 |
| 48 | Fusilli | $2.90 |
| 49 | Rigatoni | 2.90 |
| 50 | Millerighi | $2.90 |
| 59 | Penne Zita | $2.90 |
| 66 | Penne Rigati | $2.90 |
| 67 | Sedanini Rigati | $2.90 |
| 72 | Tubetti Mezzani | $2.90 |
| 85 | Farfalle SOLD OUT | SOLD OUT |
| 87 | Orecchiette | $3.20 |
| 88 | Caserecce | $3.20 |
| 108 | Spaghettoni SOLD OUT | SOLD OUT |
| 111 | Paccheri | $3.60 |
| 141 | Calamarata | $3.60 |
| 169 | Elbows | $2.90 |
| Rummo Lenta Lavorazione Bulk 6# Bags |
| 501 | Angel Hair Bulk 6# | $13 SALE $10 | |
| 503 | Spaghetti Bulk 6# SOLD OUT | SOLD OUT |
| 513 | Linguine Bulk 6# SOLD OUT | SOLD OUT |
| 515 | Fettucce Bulk 6# | $13 SALE $10 |
| 548 | Fusilli Bulk 6# | $13 SALE $10 |
| 549 | Rigatoni Bulk 6# | $13 SALE $10 |
| 551 | Mezzi Rigatoni Bulk 6# | $13 SALE $10 |
| 565 | Penne Mezzane Rigati Bulk 6# | $13 SALE $10 |
| 566 | Penne Rigati Bulk 6# SOLD OUT | SOLD OUT |
| 585 | Farfalle Bulk 6# | $13 SALE $10 |
| Rummo Organic 1 lb | 03 | Spaghetti SOLD OUT | SOLD OUT | | | 48 | Fusilli | $3.60 | | 66 | Penne Rigati | $3.60 |
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| Rummo Organic Whole Wheat 1lb Rummo produces premium whole wheat pasta with selected superior quality whole durum wheat semolina. In their raw material the bran parts are totally integrated in the semolina. In the manufacturing process, we use a little extra water to re-moisture the bran, and longer kneading times to ensure that the water is completely absorbed. The result is a nice tasting whole wheat pasta with a smooth texture and a nice bite. |
PLEASE NOTE: TORINO® WHOLE WHEAT ORGANIC SPAGHETTI NOW AVAILABLE |
| 48 | Fusilli | SOLD OUT | |
| 66 | Penne Rigati | SOLD OUT |
| Rummo Organic Whole Wheat Bulk 10# |
| 766 | Penne Rigati Bulk | SOLD OUT | |
NUTRITION FACTS
| SPAGHETTI #3 - SERVING SIZE 2 OZ. CALORIES 200. CALORIES FROM FAT 10. AMOUNT PER SERVING AND % OF DAILY VALUE BASED ON 2,000 CALORIE DIET. TOTAL FAT 1gr - Saturated Fat 0 gr Trans Fat o gr / % Daily Value 1%. Cholesterol less than 5 mgr / % Daily Value 0%. Sodium 0 mgr / % Daily Value 0% Total Carbohydrate 40 gr / % Daily Value 13%
Dietary Fiber 2 gr / % Daily Value 6% Protein 9 gr Vitamin A 0% / Vitamin C 0% / Calcium 0% / Iron 8% / Thiamine 35% / Riboflavin 15% / Niacin 20% / Folate 30% MORE RUMMO |
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CONSIDER ADDING LUCINI PASTA SAUCE TO YOUR PASTA ORDER
A Heritage of Authentic Pasta Making
The family business, started in 1846 by Antonio Rummo, draws on over 150 years of expertise to create its pasta, a product that is delicious enough to earn the family name Rummo. Rummo S.p.A. Molino e Pastificio still makes its home in the fertile lands of the Sannio Valley, Campania (Southern Italy). It is in this region, famous for the production and culture of pasta, that the Rummo family built its first mill in what is now part of the historical heart of the city of Benevento.
Benevento provided the ideal geographical site for the Rummo family's mill. The city lies halfway between Puglia, renowned for its fabulous wheat, and the noble port of Naples, which was a center for international commerce even in that day. The mill was located on the Sabato River, which was used to hydraulically power the mill.
On any given morning in sunny Benevento, the company's founders could be seen returning to the mill with the wonderfully rich wheat that made Campania famous across the world for its pasta. But the Rummos were not satisfied with just excellent quality wheat, they sought out (as the family does today) the crops of those farmers nurturing the rarest protein-rich grain. This wheat was so central to the success of the Rummos that the image of one of their ancestors returning to his mill with his horse drawn wagon loaded with extraordinarily fine durum wheat has become the timeless icon of the company - and today appears on packages of Rummo Lenta Lavorazione brand pasta.
Now this exceptional wheat required exceptional handling. Producing superior pasta dough from the firm wheat called for gradual kneading. Once the dough was produced, the Rummos would verify the density of the dough through a type of early quality control: they would hit the dough with a stick. If the dough resisted the stick, ammaccare as the process is called in Italian, then and only then was it was it good enough to make a premium pasta. A bit of culinary history trivia: the term ammaccare is the origin of our contemporary word macaroni.
The Quest for Excellence Continues
Today at Rummo, quality is not just controlled; it is produced and protected. Only the finest high-protein durum wheat semolina and purest water goes into Rummo Lenta Lavorazione pasta. Rummo never uses soft wheat, and, therefore, never risks contamination of materials. The golden wheat is purchased from preferred suppliers and chosen for its pleasing yellow color, taste, fragrance and resistance (firmness).
Rummo's laboratories perform quality checks during all phases of production - from raw material acquisition to shipping, and each and every package of Rummo Pasta is guaranteed. Twenty controls are employed during the processing of the wheat to pasta, alone. Rummo has been certified as HACCP as well as ISO EN 9001, ISO EN 14000, and "BRC."
In fact, the Rummo tradition of quality pasta production and know-how is so respected in Italy, that a member of the family, Mario Rummo, president of Rummo USA, was selected in 1999 to serve as the president of the Organization of Italian Pasta Manufacturers (UNIPI); reappointed in May 2005, for the third time, as the President of the Organization of Pasta Manufacturers of the European Union (UN.A.F.PA.); and serves as the Vice President of the Italian Food Federation (Federalimentare).
Taking the Time to Make It Right: Lenta Lavorazione
Cosimo Rummo, Chairman of the company since 2003, was instrumental in bringing the best of the past into the modern world. Always oriented towards technological innovation, Cosimo was the driving force behind the 12 years of research and development that led to the creation of the Lenta Lavorazione method. Today, Cosimo is overseeing the launch of Rummo's own brand of pasta, manufactured with the exclusive Lenta Lavorazione process. Utilizing this process, the company takes the time to make deliciously old-fashioned pasta, employing customized equipment for its Lenta Lavorazione (slow processing) method. By slowing down the kneading process, Rummo protects the heat-sensitive proteins in its premium durum wheat to retain the grain's natural flavor, texture and nutritional value.
The pasta dough is made gently, very gently. The wheat and water are blended at a much slower rate than is standard in the industry. The Lenta Lavorazione method calls for unique equipment, and Rummo's production lines have been specially designed to accommodate the time it takes to make pasta right. From the kneading paddles, to the cutting dies, to the dryers, all of Rummo's equipment has been customized for its exclusive use. In fact, Rummo utilizes its own dies, developed specifically to protect the proteins and texture of the pasta. But the quest for excellence does not stop there; Rummo is continuously researching and formulating new techniques, which will ensure that the most discerning palates will enjoy the full pleasure of its authentic pasta.
Combining Heritage and Innovation
Rummo understands that innovation is key to rising above the commonplace and succeeding in a pasta market that is crowded with products of acceptable, but unexceptional, quality. That is why Rummo is committed to continuous research. Product and process development, some of which was conducted in collaboration with the Parco Scientifico del Molise (a university research center), has led to such inventive designs as the patented (for the Pasta Category) Tear Strip system that allows consumers to open packaging without scissors or knives, and the Soft Landing System that prevents breakage of large and delicate pasta shapes during automated packaging.
Today, Rummo's state-of-the-art 840,000-square-foot plant (78,000-square-meters), located approximately 40 miles outside of Naples - in the outskirts of Benevento - continues the Rummo family's mission to produce the highest quality pasta. The 130-employee company is dedicated to bringing the pleasure of pasta across the globe, and the satisfaction of service to its worldwide business customers. Over the past decade, Rummo S.p.A.'s international volume and value sales have consistently and markedly increased. Turnover rose from nearly $21 million (E17 million) in 1995 to an estimated $45 million (E37 million) in 2004. Rummo's overall investment in expansion has been over 50 million Euros in the past few years. This growth is testimony to Rummo's dedication to product quality and innovation that differentiates its pasta in a commodity market.
Fifty-three percent of Rummo' s sales are generated outside of Italy. To better serve its international customers, Rummo operates subsidiaries in the U.S., Spain, the U.K. and Australia, and exports throughout Europe, Asia, and Australia. In 1991, the firm established Rummo USA, which is headquartered in New York City and includes three distribution centers and a sales network dedicated to both the foodservice and retail industries.
Americans benefit from Rummo's careful processing that elevates its pasta to ultra-premium levels. Rummo is introducing its exclusive Lenta Lavorazione (slow processing) method and brand name pasta to the foodservice and specialty retail food sector in the United States. Culinary professionals and epicures from across the country experience the full flavor that results from over a century of Rummo's passionate dedication to premium pasta.
Rummo Proudly Purveys Its Premium Lenta Lavorazione Pasta to Beard House
NEW YORK, Rummo SpA Molino e Pastificio proudly announces its designation of House Purveyor to the historic James Beard House, the heart of the James Beard Foundation, dedicated to celebrating, preserving, and nurturing Americas culinary heritage and diversity. Recognized as the father of American gastronomy, the late James Beard pursued and advocated the highest standards in the culinary arts. And as House Purveyor of premium Rummo Lenta Lavorazione pasta, Rummo participates in the preservation of Beards appreciation of the best in fine dining at Beard House. Rummo Lenta Lavorazione pasta will grace the tables at the Beard House, which today continues to be the lively gathering place for leading gastronomic talent that it was during Beards lifetime. This honor is bestowed only on products that have been determined to be of the finest quality by the James Beard Foundation, says Mario Rummo, CEO of Rummo Pasta. We are excited at the very thought that when international culinary luminaries create their masterpieces in the Beard House kitchen, we will be there, too, with Rummo Lenta Lavorazione pasta. Managed by the fifth generation of the Rummo Family, Rummo SpA Molino e Pastificio produces Lenta Lavorazione using an exclusive method that revives the old tradition of slowly kneading the pasta dough. This innovative process maintains the nutritional content, flavor and aroma of Lenta Lavoraziones durum wheat semolina, which is carefully chosen for its exceptionally high protein levels. Rummo specifies that the high-quality durum wheat semolina used to produce Lenta Lavorazione have a minimum protein content of 14.5%, compared with 12-13% for other leading brands and 10.5% required by Italian law. The delicious taste and superior texture of Lenta Lavorazione is the result of Rummos long tradition of producing high-quality pasta, as well as its advanced technology, dedication to research and stringent quality assurance. # # # The James Beard Foundation is a not-for-profit 501(c)(3) organization dedicated to preserving, nurturing, and celebrating Americas culinary heritage. The Foundation provides scholarships and educational opportunities to culinary students, serves as a resource center for those in the food industry, offers members and the public the opportunity to enjoy the talents of emerging and established chefs, winemakers, cookbook authors, and purveyors, and honors professionals in the food and beverage industry for their achievements with the annual James Beard Foundation Awards. For more information, please visit www.jamesbeard.org. |
