What Are Rummo Gluten-Free Mezzi Rigatoni?
Rummo Mezzi Rigatoni Gluten Free N.51 is a short, ridged dry pasta made from corn and rice flour, certified gluten free with the crossed-grain symbol. It is sold in a foodservice case of 12 packs of 400 g and cooks in 13 to 15 minutes, al dente at 13. It lets a kitchen serve coeliac guests without a separate, lower-quality product.
Rummo and the Lenta Lavorazione Method
Rummo is a historic pasta maker based in Benevento, in Campania. Its Lenta Lavorazione (slow processing) method controls every stage of mixing, drawing and drying to give the pasta a firm structure that holds up in the pot, even in the gluten-free range where cooking hold is usually the weak point.
Bronze-Drawn for Sauce Hold
The pasta is bronze-drawn, which gives the surface a rough, porous texture instead of a smooth one. That roughness grips sauces so the dressing clings to every piece, making the gluten-free rigatoni behave like traditional wheat pasta with rich ragu, baked dishes and creamy sauces.
Professional Uses
- Gluten-free first courses for coeliac and gluten-intolerant guests.
- Baked pasta and al forno dishes where the ridged shape holds sauce and cheese.
- Rich ragu and meat sauces that need a sturdy short pasta.
- Certified gluten-free menus in restaurants, canteens and catering.
Nutritional Profile
Per 100 g the pasta provides about 341 kcal, 2 g of fat, 73.2 g of carbohydrates, 3.1 g of fibre and 6 g of protein. Values are from Rummo product data and should be confirmed against the pack label of the specific lot.
Storage
Store in a cool, dry place away from strong odours and humidity. Keep the packs sealed until use, as this is a shelf-stable dry pasta, not a chilled or frozen product.
LAPA Delivery in Switzerland
LAPA supplies more than 1,500 foodservice professionals across Switzerland with Italian dry goods. Delivery leaves our Embrach warehouse, with our own fleet in the covered zones and trusted carriers elsewhere in the country.
