Orecchiette N°87 Rummo: Apulian tradition, slowly processed
Orecchiette N°87 by Pastificio Rummo are dry durum wheat semolina pasta made in Benevento using the Lenta Lavorazione method. The concave dome shape, a symbol of Apulian cuisine, traps sauce evenly thanks to its rough surface. They are supplied in a carton of 12 resealable 500 g packs, with a cooking time of 12 minutes and exceptional cooking resilience that makes them ideal for high-volume professional service.
What orecchiette are
Orecchiette are the most typical pasta shape of Puglia, their form resembling a small ear. Born from the rural tradition of the Bari and Salento areas, they are historically linked to the hand-working of durum wheat semolina with warm water, without eggs. The concavity and the rough surface come from the thumb gesture that drags the piece of dough across the board: it is precisely this roughness that makes the difference in catching sauces and condiments.
Pastificio Rummo
Founded in Benevento in 1846, when Antonio Rummo built the first mill for grinding grain, Pastificio Rummo is one of the historic pasta makers of Southern Italy. In 1935 the company moved to Via dei Mulini, still in Benevento, and in 1991 it inaugurated the Ponte Valentino plant, its current headquarters. Since 2005 the Lenta Lavorazione line has formally codified longer kneading times and careful processing at every production stage.
The Lenta Lavorazione method
Lenta Lavorazione aims to preserve the organoleptic properties of premium durum wheat semolina through extended kneading times and a careful bronze-die extrusion. The result is pasta with an amber colour and exceptional cooking resilience: even after finishing it stays al dente, an essential feature for professional kitchens where service times are not always predictable.
Features and specifications
Orecchiette N°87 shape, durum wheat semolina, EU and non-EU wheat origin, milled in Italy. Resealable 500 g pack in recyclable paper (Open and Close), carton of 12 units. Cooking time 12 minutes. Average nutritional values per 100 g: 356 kcal (1510 kJ), 1.6 g fat of which 0.3 g saturated, 69.5 g carbohydrates of which 3.1 g sugars, 2.9 g fibre, 14.5 g protein, 0.005 g salt.
Uses in professional cooking
The canonical pairing is orecchiette with broccoli rabe: blanch the greens in the same pasta water, then sauté in a pan with garlic, anchovy and chilli. They also work well with meat sauces and ragù (the concavity catches the sauce), with ricotta and fresh tomato preparations, and with baked, gratinated pasta. Recommended professional portion: 80-100 g per serving as a first course. The textured, porous surface typical of bronze-die pasta helps every sauce cling perfectly.
Recommended pairings
Orecchiette N°87 Rummo pair with quality peeled tomatoes and passata, extra virgin olive oil, ricotta, sausage, broccoli rabe and anchovies. For professional service, complete your order with other Rummo formats from the same Lenta Lavorazione line, parmesan and EVO oil available in the LAPA catalogue.
LAPA distribution and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution to Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As ambient dry pasta it requires no cold chain: ideal for stock storage at professional customers. A service designed for restaurants, pizzerias, trattorias, hotels, delicatessens, Italian grocery stores and private customers.
Who it is for
A format designed for Apulian and Southern Italian restaurants, trattorias, canteens, catering and delicatessens looking for a reliable dry pasta, with guaranteed cooking resilience and the identity of a historic brand like Rummo.
