No products in the cart.
Concave, ear-shaped Rummo Orecchiette are perfect for holding sauces and ingredients, while their thin edges and thicker centres lend them an interesting chewiness. The most typical pasta shape in Pugliese cuisine, it’s traditionally cooked with broccoli rabe but also pairs wonderfully with delicate fish-based sauces.
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 Orecchiette show what can be done with perfect ingredients painstakingly crafted.
