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
Our 17th Birthday and il porcellino salumi
il porcellino salumi Rosette de Lyon Salami and Orange Pistachio Salami and Uncured Bresaola. We will be sampling them all at our 17th Birthday Party this Saturday 27th from 1pm to 6pm. Don’t forget everything in the store (including wine) will be at 17% discounts...