Rummo Paccheri No. 111 — 500 g, Carton of 12
Paccheri are the large tubular pasta of Campania, and Rummo's number 111 is the reference version for professional kitchens: 42 mm long, 23 mm in diameter, 1.55 mm thick, bronze-drawn, cooked in 13 minutes. Protein content is 14.5 g per 100 g, which is what keeps the tube firm through service instead of splitting. The pack is 500 g, the carton holds twelve for 6 kg net, and one pack yields five to six restaurant portions. LAPA delivers it across Switzerland to restaurants, pizzerias, hotels and Italian food retailers.
Pastificio Rummo, Benevento, Since 1846
Rummo began in 1846 as a mill in Benevento, grinding durum wheat from the Capitanata plain in Puglia. It became a limited company in 1935, opened the Ponte Valentino pasta factory in 1991 and closed the milling business to concentrate on pasta. On 15 October 2015 the flood of the Sannio destroyed stock, warehouses and plant; the company restarted thanks to its own staff and an extraordinary wave of public solidarity, with a court-approved restructuring completed in the following years. Today Rummo exports to 45 countries across five continents with a production capacity of around 140,000 tonnes a year.
Lenta Lavorazione: What It Actually Means
Lenta Lavorazione is a registered Rummo trademark introduced in 2005, not a generic marketing phrase. It covers a seven-stage process built on slow kneading and slow drying at differentiated times and temperatures for every shape. The last stage is what matters commercially: an external, third-party certification by Bureau Veritas on cooking resistance. In practice you are buying a documented guarantee that the pasta holds its texture, which for a kitchen serving a hundred covers on a Saturday night is worth more than any claim on the front of the pack.
Technical Data
Format number 111, length 42 mm, diameter 23 mm, wall thickness 1.55 mm, smooth surface, bronze-drawn for a rough and porous finish that holds sauce. Cooking time 13 minutes; for restaurant service the technical sheet indicates 9 minutes in water plus 50 seconds finishing in the pan. Ingredients: durum wheat semolina, water. Allergen: gluten from wheat. Nutritional values per 100 g: energy 1510 kJ or 356 kcal, fat 1.6 g, carbohydrates 69.5 g, fibre 2.9 g, protein 14.5 g, salt 0.005 g. Pack 500 g, carton of 12, 6 kg net. Store in a cool, dry place away from light and humidity.
Professional Uses
Five uses cover the format. First, Neapolitan ragu or genovese, where the tube collects the dense meat sauce: 11 minutes in water plus 2 minutes finishing in the pan. Second, fish and shellfish, with scorfano, grouper, prawns and piennolo tomatoes, cooked risotto-style at 9 minutes then finished in the fish stock with cooking water. Third, stuffed and gratinated: boiled very al dente at 8 to 9 minutes, cooled, filled with ricotta and provola or with meat, stood upright in a tray and gratinated for 15 minutes at 180 degrees Celsius, which makes it a mise en place format you can prepare ahead. Fourth, the classic author's plate with three consistencies of tomato. Fifth, structured vegetarian dishes with aubergine, smoked provola and basil.
Portioning and Yield
Dry weight per person runs 80 to 100 g for a main first course, with 90 g the working standard in restaurants and 70 g for a tasting or antipasto portion. One 500 g pack gives five to six portions; the 6 kg carton covers roughly 65 to 70 portions. Cooking water: one litre per 100 g of pasta, with 7 to 10 g of coarse salt per litre, as indicated on the pack.
Common Mistakes to Avoid
Three errors cost you the dish. Draining at full cooking time when the pasta will then be tossed in the pan or gratinated: take it out two to three minutes early, or the tube breaks and the filling escapes. Throwing away the cooking water: the starch released by the bronze drawing is the binder of the final toss, so always keep a ladleful. Cooking in too little water or in a crowded pot: these are large shapes, they stick to each other, so use a wide pot and stir in the first minutes. And never cool them under running water except when pre-cooking for stuffed dishes, in which case oil them.
Wine Pairing
With meat ragu, Aglianico del Taburno or Taurasi, from the same land as the pasta itself between Benevento and Irpinia. With fish, Falanghina del Sannio or Fiano di Avellino. The pairing is not decoration on a menu: a structured tube with a long sauce needs a wine with acidity and tannin to keep the palate clean between forkfuls.
Distribution and Logistics in Switzerland
LAPA operates from Embrach in the canton of Zurich with its own refrigerated and ambient-temperature fleet, serving Zurich, Winterthur, Basel, Bern, Lucerne, St. Gallen, Zug, Aarau, Schaffhausen, Chur and Lugano. Areas outside the direct delivery rounds are covered through Swiss Post, Planzer, Galliker and Camion Transport. Customers include restaurants, pizzerias, hotels, gastronomies, canteens, catering companies and Italian food retailers, as well as private customers ordering online.
Who It Is For
The 12-pack carton suits restaurants with paccheri as a fixed menu item, kitchens doing stuffed and gratinated preparations for banquets, and Italian food retailers whose customers recognise the Rummo name and accept its price on the shelf. Sites looking purely for the lowest cost per portion will find cheaper pasta; what they will not find at that price is certified cooking resistance and a brand the guest already trusts.
