Rummo 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. 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. 1935: The company moves to Via dei Mulini, in what is now the historical heart of Benevento 1991: The new pasta factory is built, and Rummo stops milling wheat in order to concentrate on making pasta. 2005: Rummo Lenta LavorazioneÆ is born, formalizing a method inspired by tradition, based on the search for excellence in every phase of production. 2010: Legambiente awards Rummo the prize "Innovation, Environment's Friend" for cutting its CO2 emissions by 30%, thanks to investment in a Trigeneration plant 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. 2011: Rummo launches organic and organic whole wheat lines, both made of environment-friendly, 100% Italian wheat. 2011: Rummo Pasta earns Bureau Veritas certification for its resistance to over-cooking and the quality of the durum wheat used to make it 2015: We introduce a line of gluten-free pasta made from brown rice, white corn and yellow corn. 2015: Our factory is heavily damaged by massive flooding. In the aftermath, community support and expressions of solidarity throughout Italy are overwhelming. 2016-2018: Years of recovery, growth and new products. 2021: We begin rolling out new packaging that's recyclable with paper. 2021: The Italian Ministry of Economic Development issues a celebrative stamp with Postal Service cancellation in honor of our 175th anniversary. The Rummo Legacy has been passed from generation to generation. From Antonio to Cosimo to Antonio to Cosimo and so on. Remembering what we come from is our way forward.