History of Pasta Rummo

2019 - Today

We aired the spot “There are no shortcuts”, our tribute to celebrate the deep love Italians have for pasta and the story of our daily pursuit of excellence.

2016 − 2018

Years of recovery, growth and new products. We introduce Legume Pasta and Spaghettoni Grossi No. 220.

15 OCTOBER 2015

Our factory is heavily damaged by massive flooding. In the aftermath, community support and expressions of solidarity throughout Italy are overwhelming. Thank you.

FALL 2015

We introduce a line of gluten-free pasta made from brown rice, white corn and yellow corn.

2012

We redesign the look of Pasta Rummo Lenta Lavorazione, paying homage to our past while paving the way for the future.

APRIL 2011

Rummo Pasta earns Bureau Veritas certification for its resistance to over-cooking and the quality of the durum wheat used to make it.

FEBRUARY 2011

Rummo launches organic and organic wholewheat lines, both made of environment-friendly, 100% Italian wheat.

JANUARY 2011

The President of the Republic awards Cosimo Rummo the Leonardo Award of Excellence “Made in Italy” in honor of the firm’s innovation and product quality.

2010

Legambiente awards Rummo the prize “Innovation, Environment’s Friend” for cutting its CO2 emissions by 30%, thanks to investment in a Trigeneration plant.

2009

Three product lines are born: Nidi di semola (nests), Mattassine all’uovo (egg pasta nests) and la linea Forno (egg pasta for baked preparations).

APRIL 2005

Rummo Lenta Lavorazione is born, formalizing a method inspired by tradition, based on the search for excellence in every phase of production.

1991

The new pasta factory is built, and Rummo stops milling wheat in order to concentrate on making pasta.

1935

The company moves to Via dei Mulini, in what is now the historical heart of Benevento, and becomes a corporation.

THE FAMILY

From Antonio to Cosimo to Antonio to Cosimo (etcetera), the Rummo legacy is passed from generation to generation.

MAY 1920

On May 1, 1920, the staff of the Rummo mill and pasta factory pose for a group picture. Our story is still built on our people today.

1900

Our three horses (Bruto, Bello and Baiardo) pull the wheat from Puglia and Campania to our mill. You can still see them today on every package of pasta.

1846

Antonio Rummo launches the family business of milling wheat and making pasta where the grain is good and the waters are pure: Benevento.