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Rummo Conchiglioni Rigate are the largest of Rummo’s ‘seashell’ pasta forms. Their ridged exteriors and smooth interiors capture make them superb at catching flavour, and, unsurprisingly, they are amazing stuffed and baked.
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 Conchiglioni Rigate show what can be done with perfect ingredients painstakingly crafted.
