In 1846 Antonio Fummo chose Benevento to start learning the art of wheat. It was a perfect place for millers because of its abundance of water and high quality wheat, so he started producing fresh pasta with durum wheat flour that early became famous among the people of the Sannio valley.
Thanks to the slow production method and the attentions of the pasta artisans, the Rummo pasta is nowadays certificated for the resistance during the boiling and the quality of its durum wheat flours.
The slow production method was directly born form the traditional and artisanal way of making pasta.
A careful research of the best ingredients, treated carefully, respecting the needs and the characteristics following the natural times.