Rummo Orecchiette, are the most typical shape of Apulian cuisine, they are traditionally prepared with spicy rapini (broccoli rabe or turnip tops). But thanks to its concave form, it is also well adapted to more delicate fish-based sauces.
Cooking time is 12 minutes.
Ingredients: Durum Wheat Semolina, Water
Meet the Makers
Rummo was founded in 1846 in Benevento in the southern region of Campania. Six generations of master pasta-makers later, Rummo has become well known for their high-quality pasta and signature method, 'Lenta Lavorazione'.
This process, which directly translates as 'slow production', was first created out of resistance to the increasing use of machinery in the place of manual craftsmanship; The result is a pasta that remains 'al dente', even when re-heated. Rummo is the only pasta to have external certification for its quality and performance.