Linguine n.13 Bronze-Drawn 1 kg (Case of 12) — Rummo

Rummo Linguine n.13 are bronze-drawn durum wheat semolina pasta in a professional 1 kg format (case of 12), made in Benevento with the Lenta Lavorazione method. A lens-shaped long strand of about 1.50 mm with a rough, porous surface that grips sauces, certified by Bureau Veritas for exceptional cooking firmness. The ideal pasta for fish and seafood dishes in restaurants, pizzerias and hotels.

What are Linguine

Linguine are a long, flat pasta shape with a slightly lenticular cross-section, traditionally linked to the Ligurian and Campanian coast, where they are the classic match for fish and shellfish sauces. Wider than spaghetti but flatter than bavette, they hold liquid and emulsified sauces particularly well. Rummo numbers each shape: the n.13 identifies precisely this linguine cut within the Lenta Lavorazione range.

The Producer: Pastificio Rummo

The Rummo family has been milling grain in Benevento, in inland Campania, since 1846, on the right bank of the Sabato river. Durum wheat pasta production was added in 1860. Today the company is run by the sixth generation and remains one of the historic names of Italian pasta. In 2011 Rummo obtained Bureau Veritas certification for resistance to overcooking and durum wheat quality, a rare independent guarantee in the sector.

Lenta Lavorazione and Bronze Drawing

The Lenta Lavorazione method is built on long mixing times and gentle drying that preserve the gluten structure of the finest durum wheats, giving the pasta its exceptional firmness. Bronze drawing forces the dough through bronze dies, producing a rough, porous surface instead of the smooth finish of Teflon dies. That texture is what lets the linguine absorb and hold sauce, the technical foundation of a well-mantecated dish.

Organoleptic Profile

Amber colour with the slightly opaque look typical of bronze-drawn pasta, a clean scent of durum wheat, and a firm, elastic bite. The rough surface is visible to the eye and audible under the fork. After cooking the strands stay separate and al dente, without the gumminess of lower-protein pasta.

Professional Uses

Linguine n.13 are the benchmark for sauced fish and seafood dishes. Some professional ideas:

• Linguine allo scoglio: saute mixed shellfish (clams, mussels, prawns) in EVO oil, garlic and white wine, finish the pasta in the pan with a ladle of cooking water at around 9 minutes.
• Linguine alle vongole: the Neapolitan classic, clams opened in oil and garlic, parsley and a touch of chilli, mantecatura off the heat.
• Linguine al pesto genovese: the historic Ligurian pairing, basil pesto loosened with a little cooking water, no cooking of the sauce.
• Linguine all'astice: fine-dining version with lobster and cherry tomato.
• Linguine al pomodoro San Marzano: simple tomato base where the rough surface makes the difference.

Cook for about 10 minutes in plenty of salted water (about 10 g salt per litre), drain two minutes early and finish in the pan. Standard professional portion: 80-100 g of dry pasta per person.

Common Mistakes

Cooking the linguine fully in water and then merely dressing them: the sauce will not bind. Always finish the pasta in the pan with the sauce and a little cooking water. Avoid breaking the strands to fit the pot. Do not overcook: the bronze-drawn surface is built to stay al dente.

Pairings

Best matched with San Marzano DOP peeled tomatoes, freshly grated Parmigiano Reggiano DOP for tomato versions, basil pesto and Italian extra virgin olive oil. For seafood dishes, complete with garlic, parsley and dry white wine.

Delivery and Logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product, it requires no cold chain: full pallets and 24-48 hour shipping with partner couriers (Swiss Post PostPac, Planzer, Galliker) make it ideal for restaurant stock. Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau, Lucerne and Basel; for Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos), shipping within 24-48 hours. Service tailored for restaurants, pizzerias, hotels, delicatessens, Italian grocery stores and private customers who love Italian cuisine.

Who It Is For

Designed for Italian restaurants, seafood trattorias, pizzerias, hotels, catering kitchens, delicatessens and demanding home cooks who want a bronze-drawn, certified Italian pasta with reliable cooking performance in high-volume service.