Made from Tuscan chickpeas and brown rice, Rummo Fusilli ai Ceci is naturally gluten-free and high in vegetable protein. This healthy and hearty pasta lends itself to a wide variety of recipes from baked casseroles to cold dishes with sautéed vegetables.
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 Fusilli ai Ceci shows what can be done with perfect ingredients painstakingly crafted.
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