In 1846 Antonio Rummo launched the family business of milling wheat and making pasta where the grain is good and the waters are pure: Benevento. The Rummo family tested many different flours before finding the perfect durum wheat, and many different production methods before finding the perfect process. And so Rummo's famous method — Lente Lavorazione or ‘relax’ — was born! Today, each packet of Rummo pasta promises eccezionale tenuta all cottura—“exceptionally firm when cooked”. Whether the pasta cooks for 5 minutes too long in the pan, or it waits in sauce for 20 minutes whilst everyone comes to the table, you will have perfect pasta every time. From Antonio to Cosimo to Antonio to Cosimo (etcetera), the Rummo legacy is passed from generation to generation. Maintaining perfection has remained the family goal, with sustainability at the core of their values. In 2010 Rummo were awarded the Legambiente prize - “Innovation, Environment’s Friend” - for cutting its CO2 emissions by 30%, thanks to investment in a Trigeneration plant.