Rummo Egg Lasagne 500g

Rummo Egg Lasagne 500g

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Rummo Egg lasagne are crafted following a slow manufacturing process, inspired

by tradition and based on the search for excellence in every phase of production.

The pasta sheets are bronze drawn to achieve a rough, porous, sauce-holding surface, capable of delivering an irresistible tasteful sensation, bite after bite.  

Rummo has earned the Bureau Veritas certification for the quality of the durum wheat used to make pasta and for its resistance to over-cooking

The fresh eggs used are 100% Italian.  

These lasagne sheets do not require to be boiled prior to being baked, which means you can lay them as they are in your baking tray with Bolognese ragu’ and bechamel sauce. 

Once in the oven, let the magic happen and get ready to enjoy your glorious and succulent lasagne. 

Curiosity: lasagne are such a staple in the Italian tradition that the the ESA astronaut Luca Parmitano, brought these with him, while heading towards a six-month stay on the International Space Station, and we know that he couldn’t have made a better choice.   

 

About the producer:


“I drew my first breath under
the roof of my family’s pasta factory
in Benevento, in the heart of the Italian
region known for the world’s finest pasta.
My life’s mission has always been clear:
to make ours the best.” 
- Cosimo Rummo - 



1846

Antonio Rummo launches the family business: milling wheat and making pasta where the

grain is good and the waters are pure: Benevento.

From Antonio to Cosimo to Antonio to Cosimo (and so on), the Rummo legacy is passed from generation to generation.

“Time is the most precious ingredient. 

Every single thing requires time. The good ones even more. 

This is why we work every day with the ‘slow manufacturing method’, giving time to what we all love: pasta. 

There are no shortcuts to the things which are close to our heart” 

- Based on their commercial: ‘there are no shortcuts’ - 

 

Rummo Lenta Lavorazione® (Rummo slow manufacturing process) is a method inspired

by tradition and based on the search for excellence in every phase of production.

During this process, the pasta is drawn with special bronze dies that gives it a rough, sauce-absorbing surface, capable of delivering an irresistible tasteful sensation, bite after bite.  

Many years of passion, dedication and willing to excel, have been recognised nationally and internationally:   

2010

Legambiente awards Rummo the prize “Innovation, Environment’s Friend” for cutting its CO2 emissions by 30%, thanks to investment in a Trigeneration plant.


January 2011

The Italian President of the Republic awards Cosimo Rummo the Leonardo

Award of Excellence “Made in Italy” in honour of the firm’s innovation and product quality.


April 2011

Pasta Rummo earns the Bureau Veritas certification for its resistance to over-cooking and the quality of the durum wheat used to make it.

 

On every package of pasta you can still see the three horses (Bruto, Bello

 

and Baiardo) which back in 1900 used to pull the wheat to Rummo’s mill.

Since then many things have changed, but the authentic taste and texture of their unique pasta has been preserved intact over time. 


Our recommendation:

Our favourite recipe is lasagne Emiliane (Bolognese ragu’ and bechamel sauce).

For a vegetarian version, just substitute the meat with vegetables. 


Directions of use:

store in a cool dry place 

cooking time: 20 minutes


Ingredients:

Durum wheat semolina, eggs (19.36%). 

May contain traces of Soy 


Nutritional values / 100 gr:

Energy 

1565 KJ / 370 Kcal

Fat 

3.8 g 

- of which saturates 

1.2 g 

Carbohydrate

68 g 

- of which sugars

2.4 g 

Fibre

3.4 g 

Protein 

14.3 g 

Salt 

0.07 g 


 


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