Rummo

 

It was 1846 when our horses Bruto, Baiardo and Bello began exploring the land in Sannio, looking for the best durum wheat. Each journey began and ended in Benevento, on the historical San Cosimo bridge which allowed the road via Appia to cross the river Sabato and reach our ancient mill. The water from the river turned the mill wheels and Antonio Rummo began to make its own pasta in via Dei Mulini (Mill Street), making good use of the earth's natural gifts with talent and passion. In times gone by, Benevento was a strategic site for the ancient craft of the miller. Merchants of the time, who sent their grain from "Capitanata" (today the province of Foggia) to Naples via Benevento took advantage of this to transform it into flour of the highest quality. 

Today, after over 160 years, the ancient Rummo pasta factory of Via dei Mulini has become part of the old town of the city of Benevento and testimony of an ancient tradition. 

It's thanks to this upheld tradition and the experience of six generations of master pasta-makers that Rummo Lenta Lavorazione® was born.

Baronia

 

Baronìa is produced exclusively with Italian durum wheat.

Ours is the product of a supply chain project involving hundreds of farmers that believe, just like we do, in the valorisation of Italian agricultural products.

It’s in our Mill that wheat is transformed in semolina.

Immediately after the milling in our Mill, the semolina is automatically sent to the annexed Pasta Factory, where the mix is created that gives its unique characteristics to the pasta. It’s during this phase of production that the master Baronìa Pasta makers carry out accurate controls on each step, so to assure quality and to preserve the organoleptic characteristics of the final product.

Bartolini

 


Situated in Umbria, a place of excellence for the production of pasta as well as other traditional farm products, the family business has combined tradition with avant-gard production in order to offer a wide range of high quality products.

La Fabbrica Della Pasta di Gragnano


Making pasta in Gragnano is an ancient form of art, that involves history, culture, patience, secrets and traditions. To be born and grow up in Gragnano means to be surrounded by the exalting taste and scent of the durum wheat semolina and from the pasta that comes from it! … and like an enchantment, you just can’t live without!!! 

Mario Moccia, our father, in 1976, owner of a very well known cheese aging factory, could not resist the sharm that the pasta making has on those who are from Gragnano. he bought a famous pasta factory in commercial trouble, and devoted all his time and efforts in the revamping of the factory and its brand, he also was the promoter of the first pasta consortium, (the copag). and gave a great contribution to the commercial success of the Gragnano’s pasta all over the world. 

His Heart could not resist the efferts he endured! Our family had to sell the pasta factory in the 1994. Nowadays, after all these years, because of our love for pasta making and as tribute to our father, we decided to start this pasta factory, our production has the high quality of our tradition! What can we say? as our father we couldn’t resist the fascination of pasta!