Rummo Paccheri Rigate are straight out of Italy’s cucina povera food culture of transforming humble ingredients into dishes that are more than the sum of their parts. So while they are now served in Michelin-starred restaurants, Paccheri were originally popular because they were cheap to make, large and filling—and the perfect vehicle for rich, robust sauces, delicate seafood, or baked pasta dishes. In the Neapolitan dialect, the name means a friendly slap, thought to refer to the sound of a sauce being poured on to the large hollow tubes.
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 Paccheri Rigate show what can be done with perfect ingredients painstakingly crafted.
