Rummo Spaghetti alla Chitarra No.104 500g
Rummo Spaghetti alla Chitarra are crafted following a slow manufacturing process, inspired by tradition and based on the search for excellence in every phase of production.
Spaghetti alla Chitarra are thicker than classic spaghetti. With their square shape, are the most rustic of homemade pasta.
The pasta is drawn with special bronze dies that give it a rough, sauce-absorbing 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.
Spaghetti alla Chitarra are a timeless Italian classic, a symbol par excellence and probably the most known shape of pasta worldwide. This pasta shape takes its name from the Italian word ‘spago’, meaning ‘string’, reminiscent of its long, thin and round shape.
About the producer:
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.
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:
Due to their thickness and shape, Spaghetti alla Chitarra are particularly well suited to a classic "cacio e pepe" cheese and black pepper condiment.
Directions of use:
Store in a cool dry place.
Cooking time: 12 minutes
Ingredients:
Durum wheat semolina.
Allergens in bold. May contain traces of soy and mustard.
Nutritional values / 100 gr:
Energy |
1510 KJ / 356 Kcal |
Fat |
1.6 g |
- of which saturates |
0.3 g |
Carbohydrate |
69.5 g |
- of which sugars |
3.1 g |
Fibre |
2.9 g |
Protein |
14.5 g |
Salt |
0.005 g |
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