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Pasta Rummo have been master pasta makers since 1846 using the Lenta Lavorazione method, which comes directly from the traditional and artisanal way of making pasta.
Purée made from Porcini mushrooms and Italian fresh champignon mushrooms.Finely minced and enhanced with summer truffle.
Cotechino is an Italian classic that shows up during special occasions.
The Stinco di Gran Biscotto Classica recipe becomes such only after a processing of 48 hours and a slow steaming For special occasions