Fusillotti N°155 Le Leggendarie Durum Wheat Semolina Pasta 500 g — Rummo

Fusillotti N°155 Rummo: the large fusilli for rich sauces

Rummo Fusillotti N°155 are bronze-drawn durum wheat semolina pasta from the historic Pastificio Rummo of Benevento, part of the Le Leggendarie line, in a 500 g pack with a 13-minute cooking time. The Fusillotti is an oversized fusillo: a tightly wound spiral whose porous, rough surface clings to dense ragù, vegetable sauces and creamy dressings far better than smooth Teflon-drawn pasta. With 14.5 g of protein per 100 g and the patented Lenta Lavorazione method, it holds its texture even when service runs late.

What Fusillotti are

The fusillo is one of the most recognisable short pasta shapes of southern Italy: a helix traditionally formed by wrapping a strand of dough around a thin rod. The Fusillotti is its larger, more robust version, designed to carry weightier sauces and to stay firm in professional kitchens. The corkscrew geometry traps sauce both inside the spiral and along the ridged surface, delivering a fuller bite than penne or rigatoni with the same condiment.

The producer: Pastificio Rummo, Benevento since 1846

Pastificio Rummo was founded in 1846 in Benevento, in the Sannio area of Campania, when Antonio Rummo built his first mill. Now run by the sixth generation of the family, Rummo is one of the most respected industrial pasta makers in Italy. In 2005 the company introduced the Lenta Lavorazione (Slow Processing) method and in 2011 obtained Bureau Veritas certification for the cooking resistance of its pasta and the quality of the durum wheat semolina used.

Lenta Lavorazione: why it stays al dente

The Lenta Lavorazione method combines slow kneading, bronze drawing and low-temperature drying over many hours. This protects the protein and gluten structure of the durum wheat instead of stressing it with fast, high-heat drying. The result is a pasta that absorbs sauce, keeps a consistent firm bite and tolerates a few extra minutes in the water without turning soft, a property certified by Bureau Veritas and essential for high-volume restaurant service.

Technical characteristics

Each 500 g pack contains durum wheat semolina pasta with a rough bronze-drawn surface. Nutritional values per 100 g: 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. Cooking time is 13 minutes in abundant salted boiling water. The pasta is packaged in recyclable FSC paper.

Professional uses

Fusillotti N°155 are at their best with structured sauces. Classic pairings: meat ragù (Bolognese, Neapolitan or sausage and fennel), where the spiral holds the minced meat; oven-baked pasta and gratins, since the shape keeps its structure under heat; creamy vegetable sauces with courgette, aubergine or artichoke; pesto alla genovese or pesto trapanese, which coat the ridges evenly; and cold pasta salads in summer, as the firm bite survives chilling. A professional portion is 80-100 g of dry pasta per person as a main course, 60-70 g as a starter.

Common mistakes to avoid

Do not rinse the pasta after draining: it removes the surface starch that binds the sauce. Do not undersalt the water (the reference is around 10 g of salt per litre). Do not finish cooking in the colander; toss the drained Fusillotti directly in the hot sauce for the last minute to mantecare and bind everything together.

Pairings and complements

Build the dish around Italian staples from the LAPA catalogue: San Marzano peeled tomatoes and double tomato concentrate for the base, aged grated cheese to finish, extra virgin olive oil and fresh basil. For an elegant variation, a few shavings of summer truffle in oil lift a simple butter-and-cheese Fusillotti into a restaurant signature.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product, Fusillotti require no cold chain: standard shipping by Swiss Post PostPac and Planzer reaches Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, while Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) are served within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). Full pallets are available for restaurants stocking up.

Who it is for

Fusillotti N°155 Rummo are made for Italian restaurants, pizzerias with a kitchen, trattorias, hotels, canteens, catering operations, delicatessens and Italian grocery stores, as well as private customers who want professional-grade pasta at home. The 500 g pack suits both controlled portioning and everyday menu rotation.