Pasta Campo is prepared exclusively with Sicilian durum wheat semolina and water. It all starts with durum wheat. The anelletti are used in the Sicilian tradition and are seasoned with meat sauce to prepare the typical “pasta al forno “.
Pasta Campo is prepared exclusively with Sicilian durum wheat semolina and water. It all starts with durum wheat. Scialatielli are a pasta format that is used with fish-based sauces. Simply fantastic is the scent that exudes this wonderful pasta in cooking you can smell the scent that only Sicilian grains.
Pasta Campo is prepared exclusively with Sicilian durum wheat semolina and water. It all starts with durum wheat. La Busiata is the typical format of the Trapani area, and is usually seasoned with pesto or sauces.
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used. How was that possible?
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