Rummo Cannelloni All’uovo is part of Rummo’s egg pasta range, with fresh Italian eggs and high-quality durum wheat skilfully fashioned into a traditional, rough-surfaced pasta that clings to sauces. Cannelloni’s wide tubes offer additional hiding places for scrumptious fillings and savoury sauces from the classic ricotta with meat to pumpkin and goat cheese.
The Rummo story began back in 1846, when Antonio Rummo launched the family business of milling wheat and making pasta in the town of Benevento, not far from Naples. Taking advantage of the region’s pure water and excellent grain, he launched a tradition of artisan pasta-making based on the proprietary ‘Lenta Lavorazione’ method—a slow-processing method with rigorous attention to quality at every step. Rummo Cannelloni All’uovo show what can be done with perfect ingredients painstakingly crafted.
