It was 1846 when Antonio Rummo first started exploring the land around Sannio, assisted by his horses Bruto, Baiardo and Bello. Their quest was to seek out the best durum wheat. Each journey began and ended on the historical San Cosimo bridge over the river Sabato. The water from the river turned the wheels of the family's local mill. Antonio Rummo started making pasta in Via Dei Mulini (Mill Road). Today, after over 160 years, the ancient Rummo pasta factory of Via Dei Mulini has become part of the old quarter of the city of Benevento. The experience of six generations of master pasta-makers is what makes Rummo the incomparably high-quality product that it is today. Over the years Rummo developed a signature method, called "Lenta Lavorazione" (Slow Production") which was first born out of resistance to the increasing use of machinery in the place of manual skill. The result is a pasta that remains al dente, even when re-heated. It's almost impossible to overcook, but does cook reliably throughout, and you can reheat left overs without the pasta going too soft.