The classic Rummo Fettuce takes its name from its striking resemblance to the ribbon once used to hem clothes. Cut from flat sheets of pasta, these ribbon-shaped strands are ideal with ragùs and sauces based on game, fish, shellfish and other seafood.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. Extruded from bronze dies to produce a rough, sauce-absorbing surface, Rummo Fettuce show what can be done with perfect ingredients painstakingly crafted.
