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The delicate ribbed shells of the Rummo Gnocchetti Sardi are perfectly shaped to catch delicious sauces. The ‘little Sardinian gnocchi,’ known as Malloreddus in its native Sardinia, is one of the oldest types of pasta in Sardinian cuisine. The Italian name refers to the shape rather than the ingredients! In Sardinia, Gnocchetti Sardi is considered the ultimate dish for festive occasions, traditionally served with bottarga (dried salted roe) and clams, seafood, or pecorino and saffron.
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. Extruded with special bronze dies to create a rough, sauce-absorbing surface, the Rummo Gnocchetti Sardi are the perfect exemplar of that love of tradition and care for detail.
