Rigatoni N.50 Rummo: the large ridged format for professional kitchens
Rigatoni N.50 by Rummo are durum wheat semolina pasta in a 500 g pack, made in Benevento with the Lenta Lavorazione® slow-processing method certified by Bureau Veritas. Cooking time 14 minutes, 14.5 g of protein per 100 g, ridged surface that grips rich sauces: the reference format for meat ragù, amatriciana and baked pasta in restaurant service.
What are rigatoni
Rigatoni are one of the great short formats of the Italian tradition: wide tubes with straight-cut ends and a ridged outer surface. The name comes from the Italian word for the ridges that run along the pasta. The large diameter and the grooves are designed to hold chunky, structured sauces, which is why rigatoni are a fixture of Roman and southern Italian cooking, from amatriciana to pasta alla gricia and oven-baked dishes.
Pastificio Rummo: pasta makers in Benevento since 1846
Pastificio Rummo was founded in Benevento, in the Campania region, in 1846, when Antonio Rummo started his first mill for grinding grain. Today the company produces pasta exclusively at the Ponte Valentino plant in Benevento, combining the milling heritage of the founding family with modern quality control on every batch of durum wheat semolina.
The Lenta Lavorazione method certified by Bureau Veritas
Lenta Lavorazione® is the slow-processing method developed by Rummo: gentle kneading with a high-quality gluten network and slow drying. The method is certified by Bureau Veritas for the cooking resistance of the pasta, meaning the rigatoni stay al dente and keep their structure even under the stress of professional service, double cooking and holding times.
Organoleptic characteristics
The rough, porous surface left by the processing binds sauces instead of letting them slide off. The bite is firm and elastic thanks to 14.5 g of protein per 100 g, the colour is an even straw yellow, and the cooking water stays clear, a sign of low starch loss and a well-developed gluten structure.
Professional uses in the kitchen
Boil in abundant salted water for 14 minutes for direct service. For restaurant lines, par-cook for 11-12 minutes, blast chill and regenerate to order in sauce: the format keeps its bite without splitting. Rigatoni N.50 are ideal for amatriciana, meat ragù, sausage and ricotta, carbonara in the Roman style, and they are the classic choice for pasta al forno and gratins, where the wide tube fills with sauce and cheese.
Pairings and complementary products
Pair with peeled tomatoes or San Marzano tomato, Parmigiano Reggiano or Pecorino, extra virgin olive oil and Italian cured meats such as guanciale or pancetta. In the LAPA catalogue you will find the full range of tomato preserves, hard cheeses and oils to complete the dish.
Delivery and logistics in Switzerland
Ambient dry product, no cold chain required. B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich), with direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker. The resealable 500 g pack and long ambient shelf life make it ideal as warehouse stock for professional kitchens.
Who is it for
Designed for restaurants, trattorias, pizzerias with a kitchen line, hotels, company canteens, caterers, Italian grocery stores and private customers who want a branded Italian pasta with certified cooking resistance and consistent results in every service.
