Pasta Rummo was founded in 1846 by Antonio Rummo in the town of Benevento, Italy and is still produced there today. What sets Rummo apart is its signature method of making pasta, “Lenta Lavorazione,” which loosely translates to “slow crafted.” This meticulous method ensures a perfect “al dente” texture when cooked
Elevation Charcuterie Whiskey Salami and Basque Recipe Salami
Elevation Charcuterie Artisan Meats Whiskey Salami and Basque Recipe Salami from Colorado.