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Rummo Fusilli is a bronze die-extruded version of this typical southern Italian pasta shape. The name derives from ‘fuso,’ the rod that the dough was wrapped around to create the tightly coiled shape. Perfect for catching sauces, fusilli crops up in pasta salads, baked dishes and sauces across the range from creamy to meaty.
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. With its rough, sauce-absorbing surface, Rummo Fusilli show what can be done with perfect ingredients painstakingly crafted.
