Tagliatelle, a hallmark of Emilian cuisine, exquisitely pairs with a myriad of sauces, whether white or red, showcasing the richness of fish or meat. Its versatility extends to being an excellent choice for crafting "sformati" or molded preparations. Pasta Rummo, with roots dating back to 1846, stands as a master in pasta craftsmanship through the Lenta Lavorazione method—an approach deeply rooted in traditional and artisanal pasta-making. Diligent exploration of premium ingredients, handled with precision and a commitment to a deliberate process, positions Rummo among the pinnacle of Italian pasta brands.