Pasta, Rice & Grains

RUMMO Bucatini - 454g (1lb)


RUMMO Spaghetti - 454g (1lb)


RUMMO Rigatoni - 454g (1lb)


RUMMO Penne Rigate - 454g (1lb)


RUMMO Orecchiette - 454g (1lb)


RUMMO Fusilli - 454g (1lb)


LA PASTA DI CAMERINO Paglia & Fieno (Spinach and Egg Pasta) - 250g (8.8oz)


RUMMO Linguine - 454g (1lb)


RUMMO Farfalle - 454g (1lb)


MAMMA EMMA Potato Gnocchi Stuffed with Asiago Cheese and Porcini Mushrooms - 350g (14.4oz)


TIBERINO Trofie with Pesto - 200g (7oz)


TIBERINO Risotto with Porcini Mushrooms and White Truffle Olive Oil - 200g (7oz)


TIBERINO Orecchiette with Rapini - 200g (7oz)


TIBERINO Risotto Carnaroli with Lemon Zest - 200g (7oz)


LA PASTA DI CAMERINO Egg Pappardelle - 250g (8.8oz)


SCOTTI Arborio Rice - 1kg (2.2lb)


Pasta Rice and Grains: the Best Products on Pinocchio's Pantry

Pasta is a food rich in important nutrients and is highly digestible. However, to preserve these characteristics it must be cooked evenly on the outside and on the inside in order to not lose its nutritional properties in the water during cooking. The characteristics of high quality Pasta are the aroma, the right thickness, the intense yellow color, the delicate taste, and the elasticity and consistency after cooking. Quality pasta has the right thickness that allows it to cook evenly without taking too long. It remains compact, tenacious and elastic, or “al dente” as we say in Italy, even many hours AFTER cooking The porosity allows each grain of pasta to absorb water uniformly from the outside to the inside and therefore to cook perfectly. This feature also depends on the drying process used: if it is moderate, and conducted at the right temperatures, the surface of the pasta does not plasticize, it remains porous and able to absorb the sauce. The color is a warm bright yellow both before and after cooking. In fact, one of the fundamental requirements for a quality semolina is the yellow index which must not be less than 24. If dried at very high temperatures, the pasta externally undergoes a “plasticization” process, which results in a long cooking time and uneven cooking; it will remain raw inside and will be less digestible. Pasta is appreciated instead because it is a digestible food suitable for many.

High quality pasta is made with a careful selection of durum wheat semolina (strictly obtained from the heart of the wheat grain). It must undergo several careful checks during all stages of production, using the pasta making methods that traditional Italian pasta makers know deeply. In addition, it cooks evenly and after cooking it is “al dente”, remaining full-bodied and sustained even after being left on the plate for many hours. A long cooking time is not a sign of quality, but is determined by a greater thickness of the pasta.

How many types of pasta are there in Italy? About three hundred!
They come in almost every form imaginable, capable of perfectly accommodating the condiment for which they have been conceived over the decades. Long pasta and short pasta are the two categories with which the basic shapes of Italian pasta are divided and then there are the types of surface such as the dry pasta and the stuffed ones. In short, every regional Italian cuisine has given free expression to creativity by defining a gastronomic panorama, unique in the world. Today everything is different, the brands at our disposal are many, the great variety today is the result of production choices and preservation of tradition. Everyone is free to enjoy pasta, certainly different from in the past when pasta was made only at home.

Let's talk about some of the formats. In Italy they are divided as follows:


  • Long pasta
    Long pastas are, in turn, subdivided into thick pastas, such as lasagna or pappardelle, and thin pastas, like spaghetti or linguine. Finally, there are pastas with long holes like bucatini or long ziti.
  • Short pasta
    Short pasta includes many shapes of fresh filled pasta and many types of imaginative pasta, born in more recent times, like rigatoni, penne and fusilli.

And what about the surface? Italian pasta can be smooth, rough or striped and each goes best with specific types of sauce.

Basically in the Italian cuisine we can find 4 main types of pasta:

  • Made from durum wheat semolina
  • Whole durum wheat semolina
  • Egg pasta
  • Fresh pasta without eggs, like gnocchi

The condition of all these characteristics has given rise to a wide selection of formats whose origin has strong links with Italian regional traditions. Born in the kitchens from North to South, from East to West, all traditional formats are inextricably linked to local recipes and timeless typical first courses of each Italian region.

There is plenty of choice of pasta formats in the extensive Pastificio Rummo production, the pasta factory located in the city of Benevento in the Amalfi Coast. But among so many formats, Italians never give up on the classic ones such as spaghetti, penne and rigatoni.
Rummo is considered one of the best Italian pastas and is undoubtedly a story that is worth telling when it comes to Made in Italy. The strengths of Rummo pasta are the use of high quality raw materials, the slow processing that allows - unique in the world - a certified cooking resistance, and the innovation of the new Organic-Wholemeal and Gluten Free lines made with flours based on legumes and brown rice. Thanks to the innovative technologies of a constantly developing sector to improve product quality, the slow processing transforms the best raw materials into a pasta with excellent cooking resistance.
An objective seal, so much so that Rummo is the only pasta factory in the world to certify it. Each production batch of Rummo pasta is not only tasted by two chefs, but also tested with a curious instrument, a kind of electronic knife called a dynamometer, which tests its tenacity and resistance. If the pasta fails the test, it is set aside and not sold under the Rummo brand.

Rice and Risotto

Among the pillars of the Unesco World Heritage Mediterranean diet, in the family of cereals, rice accompanies the Italian table with many recipes that never seem to run out over time.
Risottos are very special rice-based preparations, peculiar to the regions of northern Italy, which have become famous all over the world, so much so that there is no translation for this type of recipe.
Risotto, like pizza and other "mythical" recipes, it is called risotto all over the world.

But what are the peculiar characteristics of the Italian risotto?
Risottos are first courses in which rice is the main food, cooked together with the condiment of various kinds. Therefore, it is a completely different concept from other rice dishes where the rice is served plain, and mixed only before consumption with the main dish.
The most important feature of risotto is the consistency it must have, which clearly differentiates them from soups: risottos have a compact consistency, where there is no "free" liquid, but the grains must be immersed in a creamy sauce.
This consistency is obtained thanks to the starch present in the rice released during cooking, plus other factors such as the added fats, the cheese that helps the formation of the "cream", and other creamy compounds such as pureed vegetables. To obtain this consistency it is essential to carry out some steps typical of all risottos like toasting the rice at the beginning of the cooking and the “mantecatura” with butter or oil at the end.

Riso Scotti is a company that has always been attentive to the evolution of taste and dietary habits, and now proposes a line of Italian risottos ready in 5 minutes capable of enhancing the health and the beneficial and functional principles of rice without sacrificing the goodness and taste of the traditional recipes. The quality and attention to the selection of ingredients is the first of the values ​​that has been handed down for 6 generations.
It is also the constant that has allowed this Italian rice company to be a pillar of the rice food sector in Italy.

Traditional risotto
the ready-made risottos from the line "Traditional risottos" bring the goodness and classic recipes of our land to the table. If you don't have much time and still want to serve a tasty risotto on the table, Riso Scotti is always a good idea!
In just 12 minutes it allows you, with a bag of its risottos and 600ml of water, to enjoy risottos from the best culinary recipes. Flavor and nutritional quality are unaltered thanks to the selection of high quality natural dehydrated ingredients.
The Riso Scotti bags also contain only Carnaroli rice and are also ideal for those who do not like gluten.
Ready risottos that satisfy all palates: try the Scotti Milanese risotto with truffles, seasonal porcini, or parmesan. It is simple and quick to prepare to please everyone at the table.


Another Italian pasta specialty are gnocchi, a food with very ancient origins. Gnocchi are small pieces of dough with a rounded shape and generally obtained from a dough of flour (semolina or wheat or rice) with potatoes, dry bread, tubers or vegetables. The best known in Italy are the Potato Gnocchi, a culinary specialty that is unique both in taste and in tradition, spread in our country since 1880, when potatoes were imported into Europe from the Americas.
Potato gnocchi are made with potato flakes (80%) mixed with soft wheat flour and water. A fundamental feature of their production is the absolute quality of the ingredients, carefully selected to offer a genuine and tasty product.
Potato gnocchi are produced with artisanal care so that, after cooked, they are consistent to the right point and at the same time loose and soft on the palate, preserving the unmistakable taste of "homemade" Italian food.
Good for any occasion, potato gnocchi are a simple and substantial dish. Quick to prepare, they are excellent to taste both with traditional sauces, such as Bolognese, pesto or sautéed in a pan and combined with your favorite condiment and a sprinkle of Parmesan cheese.


Another typical dish of Northern Italy is polenta, essentially consisting of a corn flour combined with different types of sauces and condiments. The polenta recipe calls for pouring the flour into a copper cauldron, possibly full of boiling salted water, in a ratio of 1:4. You have to stir continuously with a wooden stick for about an hour. When the polenta is cooked, it is poured onto a wooden board and seasoned with the most appropriate sauce, serving it according to its consistency with a spoon or cut into slices. It can be fried, baked in the oven with sauces and dips or used as bread.

Spaghetti with cuttlefish ink - Pasta Specialties

These spaghetti are made with the addition of black ink produced by cuttlefish. The dish originates in Sicily when the fishermen were looking for a way not to throw away anything of the cuttlefish and their wives thought of combining the ink with a sauté of garlic, cherry tomatoes and parsley. A pasta with cuttlefish ink has a strong sea flavor and is usually made in a long format, such as squid ink spaghetti or linguine.

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