Rummo Semi Di Orzo is an incredibly versatile short-cut pasta named for its resemblance to barley. Traditionally added to broths, minestrone and stews, it also makes a great base for a chilled pilaf-style salad.
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 Semi Di Orzo show what can be done with perfect ingredients painstakingly crafted.
