RUMMO

Angel Hair is a delicate, traditional shape of pasta requiring careful and attentive preparation. It's ideal served with fresh tomato sauces, in br...

Lenta Lavorazione® is the name of our exclusive production method. Lenta means "slow". In fact, the slowness with which worked the best ingredients...

Brown rice pasta and raw maize rigorously GMO-free, blended ccording to our Vapor Processing Method , for a naturally gluten-free, good and tough p...

Fusilli is a typical pasta shape of southern Italy, where the name and precise shape of the sauce-catching spirals vary from region to region accor...

These ridged tubes combine perfectly with both classic and modern sauces. Gluten-free Penne Rigate brings one of the most popular Italian pasta sha...

By selecting the best brown rice and corn nature can offer, strictly GMO-free. Blended them with a natural and ancient element: steam. Thanks to La...

All the pleasure of a traditional pasta with the health benefits of 100% Italian, organic whole wheat.

Linguine (or Trenette) comes from Liguria, where it's always been linked to Genoese pesto.It's extremely versatile, though, and is exquisite with s...

But thanks to its concave form, it is also well adapted to more delicate fish-based sauces.

Penne Rigate is one of the most versatile and widely used shapes of Italian cuisine. These ridged tubes combine perfectly with all types of sauces,...

Originally from Rome, Rigatoni is a cornerstone of Italian culinary tradition. These ample, ridged tubes are ideal with classic meat ragù and oven...

Corn and brown rice masterfully combined using steam (Metodo di Lavorazione al Vapore®) into a delicious and satisfying gluten-free pasta. Our glut...

External certification of cooking performance ensures our pasta is always al dente, never limp, never mushy, never gooey, never sticks together!

Whether served with clam sauce, tomato, or chili and garlic (œMidnight Spaghetti), ourSpaghetti No. 3 is an exemplary representative of the great ...

In ancient times called "maccheroni della Zita" because they were usually part of the bride's wedding lunch menu,