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The half-sized (“mezzi”) version of Rigatoni, Rummo Mezzi Rigatoni are delicious with dense sauces that are captured both inside the tubes and on the exterior ribs. When industrialized pasta production made it possible to create pasta with ribs, Rigatoni became an instant new classic in Rome and Sicily, including the pasta ‘ncaciata alla siciliana’ made famous by the Commissario Montalbano books and TV series!
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 Mezzi Rigatoni are the perfect exemplar of that love of tradition and care for detail.
