Rummo Lumachine—“little snail shells”—add great texture and complexity to comforting broths and soups, literally filling themselves with flavour. This delicate shape also does well with delicate sauces, accompanying rather than overwhelming.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. Rummo Lumachine show what can be done with perfect ingredients painstakingly crafted.
